Carrot bisque with porcini mushrooms
In October 2001 I took a cooking class in a small village, Masa Rosa, on the Tuscan Coast near Viareggio. The class was informal and the purpose was to teach the 10 of us how Italians cook with no recipes. We were to spend a week with them to get the feel of how to cook with produce from your garden and what ever was in the refrigerator. I must say it was inspirational. One of my favorite meals was this hardy carrot soup. I will have to give you rough measurements as we were cooking by feel. Good luck!
- 5 T olive oil
- 1 large onion
- 6 medium carrots cleaned and chopped
- 1 tsp fresh chopped thyme
- 2 oz dried porcini mushrooms, crumbled
- 2 oz coarse ground polenta
- truffle oil
Saute onion in the oil until soft, stirring frequently. Add carrots and 2 quarts of water, cover and bring to a boil. Cook until carrots are soft. Transfer to a food processor or blender and puree. Return to soup pot, heat to boiling, add the dried Porcini mushrooms and whisk in the polenta. Cook for 10 minutes and serve hot with chopped parsley. Add a few drops of Truffle oil before serving.