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Creamy, Spicy Mushroom Soup with Avocado Ala Sanur Beach

5 from 8 votes
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the broth:

  • 2 tbsp Lime juice, fresh
  • 12 Mushrooms, canned goods, whole heads
  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 1 smaller Chilli, green, fresh or frozen
  • 2 tbsp Sunflower oil
  • 200 g Orange juice
  • 100 g Tomato juice
  • 8 g Chicken broth, Kraft bouillon
  • 60 g Carrot
  • 4 medium sized Tomatoes
  • 20 g Ginger, fresh or frozen
  • 10 g Turmeric, fresh or frozen
  • 1 Hot peppers, red, long, mild

Also:

  • 4 Kaffir lime leaves, fresh or frozen
  • 2 Stalk Lemongrass, fresh

To garnish:

  • 1 Hot peppers, red, long, mild
  • 2 Pinches Celery leaves, fresh or frozen
  • Flowers and leaves

Instructions
 

  • Cut the avocado in half lengthways around the core on a cutting board. Remove the brown-white core and the brown core skin. Slightly scratch the outer skin and peel it off. Remove imperfections etc. Cut one half of the pulp into pieces approx. 2 cm in size and sprinkle with 1 tablespoon of lime juice. Cut the other half lengthways and crossways into thirds and drizzle with the remaining lime juice.
  • Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the small, green chilli, cut into thin slices, leave the grains in place and discard the stem. Heat a medium-sized pan, add the sunflower oil and let it get hot. Add the onions, garlic and chilli and roast until the onions are translucent. Deglaze with the orange juice and dissolve the chicken stock in it. Take it off the stove and have it ready.
  • Wash the ingredients from carrot to pepperoni. Wash the tomatoes, remove the stems, cut in half lengthways and remove the green stalk. Halve the halves lengthways and thirds across. Cut the fresh, peeled ginger and turmeric into thin slices. Weigh frozen goods. Cut the red peppers crosswise into pieces approx. 1 cm wide. Leave the grains in place, discard the stem. Put the prepared vegetable ingredients in the pan and simmer for 10 minutes.

In the meantime:

  • Quarter the rinsed mushrooms lengthways. Wash the peppers for garnish, cut open on one side, fold open, remove the pink dividers and remove all grains. Cut across into thin threads from above. Cut pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently tap the lower half of the pieces with the back of the knife. The stems should remain optically intact.
  • Quarter the rinsed mushrooms lengthways. Wash the peppers for garnish, cut open on one side, fold open, remove the pink dividers and remove all grains. Cut across into thin threads from above. Take the pan off the heat and let it cool down a bit.

Puree:

  • Put the mixture together with the coarse pieces of avocado in the blender and purée finely for 1 minute on the highest setting. Transfer to a saucepan. Add the mushroom slices, kaffir lime leaves and lemongrass and simmer for 10 minutes. Season the broth with salt and pepper, black, fresh from the mill. Add the remaining avocado pieces and simmer for 1 minute.

Serve and enjoy:

  • Distribute the soup on the serving bowls, garnish, serve warm and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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