Kale & shiitake soup with pink peppercorns, sour cream dressing & a morel mushroom, red chard foccicia

Welcome back to the hungry chef we have been very busy in the last 2 months createing and cooking

We created this attractive seasonal soup with plenty of nutritional value thrown in for good measure.

No soup would be complete without some bread to go with it so we made this stunning morel & red chard Focaccia to accompany this awesome soup. Suitable for vegetarians & vegans alike ( minus the sour cream )

For this soup you will need

Ingredienats

500g shittake mushrooms

200g closed cup or button mushrooms

1kg kale

300g pink peppercorns

20g morel mushroom – cleaned

2 large onions

2 leeks

2 carotts

2 sticks of celery

3 cloves of garlic- finely minced

1/2 a juiced lemon

2 Tbsp sugar

400g vegetable stock

300g spinach waahed

Salt and pepper

Sour cream to serve

Method

1) start to fry off your mirepox ( onions, leeks, celery & carrot ) until soft about 10-15 minutes. Add a few pints of water and let simmer

2) add half the mushrooms and juices and let simmer for 15 minutes

3) add the vegertable stock, sugar, peppercorns & season.

4) add the kale and the shiitake mushroom keeping some back for the garnish

5) let simmer for 5 minutes before liquidizing in batches

6) add some more pink peppercorns, blend & strain again

For the foccicia you will need

Ingredients

1kg strong white flour

20g pink peppercorns

7g fast active yeast

500ml tepid water

100ml extra virgin olive oil

20g morel mushroom

40g mixed mushrooms – shittake / button

1 zest of lemon

Sea salt

Method

1) start with soaking the morel in boiling water for 15 minutes to bring out any dirt still remaining

2) mix the flour, water, yeast, salt and peppercorns in a hobart machine until the dough is form. Taking out onto a lighly floured surface to knead by hand for 10 minutes

( place in oil bowl to prove for 1 hour and cover with a damp cloth and leave in a warm place )

3) once proved knead again and transfer back to a clean bowl to prove again for 30 minutes

( remember to pat dry the morel and red chard. You dont want a soggy dough )

4) strech the dough out into a oil baking tray pressing down with your fingers, push the morel and red chard into the dough and drizzle with olive oil before covering and proving one last time before baking

5) preheat oven 220 c

6) bake foccicia 20-25 minutes until golden brown. Once cooked place on a cooling rack

Simple, easy, nutritional & seasonal. Whats not to love from this taaty wholesome soup

Give it a go. Thanks

The hungry chef

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