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Creamy Ham and Mushroom Soup

Serves 10:

  • Nutritional info per serving:
    • Carbs:                     6 grams
    • Fats :                      43 grams
    • Protein:                   9 grams
    • Prep time:            30 minutes
    • Cooking time:        25 minutes

    Ingredients:

    • 125 g Parma ham (nitrate free)
    • 1½ yellow onions
    • 650 g mushrooms
    • 175 g butter
    • 1½ tsp dried thyme
    • 1½ tsp ground sea salt
    • pinch of ground black pepper
    • 125 ml dry white wine
    • 300 g cream cheese
    • 700 ml water
    • 6 egg yolks
    • 350 ml heavy whipping cream
    • Parsley oil
    • 175 ml olive oil
    • 40 g fresh parsley
    • salt and pepper

    Instructions:

    1. Preheat the oven to 300°F (150°C), preferably using the oven’s convection setting.
    2. Put thin slices of parma ham on a baking sheet lined with parchment paper and bake on upper rack in the oven. Check on them every 5 minutes and flip them a few times while drying. It will take about 30 minutes for the ham to crisp up.
    3. Sauté onions and mushrooms in butter in a thick bottom pot, until onions and mushrooms turn golden. Season with salt, pepper and thyme.
    1. Add cheese, water and wine. Stir. Bring to a boil for a few minutes and then lower the heat to medium and let simmer for 15 minutes.
    2. Whisk the heavy cream until soft peaks form. Add yolks and mix well.
    3. Fold in the egg cream into the soup without boiling it further.
    4. Add oil, parsley, salt and pepper in a tall beaker. Use an immersion blender for 30 seconds or until the oil and the parsley are merged together.
    5. Serve the soup with a spoonful of parsley oil and parma-ham chips on top.
    Download

    Creamy Ham and Mushroom Soup

    Serves 10:

  • Nutritional info per serving:
    • Carbs:                    6 grams
    • Fats :                      43 grams
    • Protein:                   9 grams
    • Prep time:            30 minutes
    • Cooking time:        25 minutes

    Ingredients:

    • 125 g Parma ham (nitrate free)
    • 1½ yellow onions
    • 650 g mushrooms
    • 175 g butter
    • 1½ tsp dried thyme
    • 1½ tsp ground sea salt
    • pinch of ground black pepper
    • 125 ml dry white wine
    • 300 g cream cheese
    • 700 ml water
    • 6 egg yolks
    • 350 ml heavy whipping cream
    • Parsley oil
    • 175 ml olive oil
    • 40 g fresh parsley
    • salt and pepper

    Instructions:

    1. Preheat the oven to 300°F (150°C), preferably using the oven’s convection setting.
    2. Put thin slices of parma ham on a baking sheet lined with parchment paper and bake on upper rack in the oven. Check on them every 5 minutes and flip them a few times while drying. It will take about 30 minutes for the ham to crisp up.
    3. Sauté onions and mushrooms in butter in a thick bottom pot, until onions and mushrooms turn golden. Season with salt, pepper and thyme.
    4. Add cheese, water and wine. Stir. Bring to a boil for a few minutes and then lower the heat to medium and let simmer for 15 minutes.
    1. Whisk the heavy cream until soft peaks form. Add yolks and mix well..
    2. Fold in the egg cream into the soup without boiling it further.
    3. Add oil, parsley, salt and pepper in a tall beaker. Use an immersion blender for 30 seconds or until the oil and the parsley are merged together.
    4. Serve the soup with a spoonful of parsley oil and parma-ham chips on top.