Portobello Soup with Roasted Red Pepper
Chefs Brooke Williamson and Nick Roberts of Amuse Café – Venice, CA
Adapted by StarChefs.com
8 large Portobello mushroom caps
6 cloves garlic, sliced
1 medium yellow onion, diced
2 Tablespoons fresh thyme, chopped
2 Tablespoons canola oil
Salt, to taste
6 cups water
1 large red bell pepper
4 Tablespoons olive oil
Salt, to taste
With a small knife, cut off the stem and peel away the outside skin on the top of the mushroom cap. With a spoon, scrape away the inside dark gills from the top. Slice the cleaned mushroom cap and set aside.
In a medium soup pot over medium heat, add the canola oil, garlic, onion, and thyme. Sweat ingredients until the mushrooms are soft and the onions are translucent. Add water and simmer for about 25 minutes. With an immersion Vita-Prep® blender or food processor, carefully blend the mixture, then strain through a fine mesh strainer. Season with salt and set aside.
Place red pepper directly on top of a high burner flame, constantly rotating it so that all sides are completely blackened. Under running water, peel away the burnt skin of the pepper and remove the seeds and core from the inside. Place the cleaned pepper into a Vita-Prep® blender with olive oil and a pinch of salt and blend until creamy.
To serve, ladle soup into bowls and garnish with pepper puree.
An Oregon Pinot Gris such as the St. Innocent Pinot Gris O’Connor Vineyard 2001 from the Willamette Valley