Bertolli

Charleston Soups Recipe List

Peninsula Grill

112 N. Market Street, Charleston, SC 29401
843-723-0700

Light Portobello Mushroom Soup With Fresh Rosemary And A Smithfield Country Ham Flan

8 Servings

Ingredients For Soup

1 1/2 lbs Portobello Mushrooms
1/2 lb Button Mushrooms
1/4/ C Olive Oil
2 C Roughly Chopped Onions
1 C Roughly Chopped Celery
2 t Minced Garlic
1 C Roughly Chopped Peeled Carrots
4 C Chicken Stock
3/4 C Tawny Port (you substitute a fruity Zinfandel)
1/2 t Chopped Fresh Rosemary
1 C Heavy Whipping Cream
3/4 t Kosher Salt
1/2 t Freshly Ground Black Pepper

Ingredients For Flan

1 C Heavy Whipping Cream
1 Egg
2 Egg Yolks
1/3 C Ground Smithfield Ham, finely chopped by hand or in a food processor
1 T Finely Chopped Fresh Parsley
Dash Kosher Salt
1/8 t Freshly Ground Black pepper
8-1 oz Molds, sprayed with non-stick baking spray.

Method

  • Clean the portobello and button mushrooms by wiping them with a damp paper towel.
  • Remove the stems.
  • Scrape out the black gills underneath the portobello mushroom caps with a spoon and discard them; the gills would turn the soup black.
  • Roughly chop the caps.
  • Quarter the button mushrooms. Set aside.
  • Heat the oil in a heavy-bottomed stockpot over medium-high heat until hot but not smoking.
  • Add the onions, celery and garlic.
  • Reduce the heat to medium, cover and sweat the vegetables for 2 minutes.
  • Add the Port and simmer uncovered for 1 to 2 minutes, or until the Port is reduced by half,
  • Add the mushrooms, cover, and simmer over medium heat for 5 minutes, stirring occasionally.
  • Add the chicken stock increase the heat to high and bring it to a boil.
  • Reduce the heat to medium and simmer for 5 minutes uncovered.
  • Add the rosemary and cream and simmer for an additional 5 minutes uncovered.
  • Ladle the soup into a blender, but fill it only half way because the soup is hot.
  • Pulse carefully on low speed.
  • Season to taste with the salt and pepper.

    Method

  • Preheat the oven to 325 degrees.
  • Heat the cream and ham in a small saucepan over medium heat.
  • Simmer it for 5 minutes.
  • Remove from the heat and let cool until just warm, about 5 minutes.
  • Whisk the warm cream and ham into the egg and egg yolks.
  • Add the parsley, salt and pepper.
  • Divide between the molds, stirring before ladling the mixture into each so that there will be ham in each mold.
  • Put the molds into the baking pan and pour in enough hot water to reach halfway up their sides.
  • Place in the oven and bake for about 25 minutes, or until the centers are just set.
  • Remove the baking pan from the oven.
  • Let the flans cool slightly, but unmold them while still warm to prevent sticking.

    Method

  • Divide the hot soup between eight bowls.
  • Gently add a warm flan and serve.

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