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Greek · Soup
Sheet-Pan Portobello Soup with Walnut Gremolata
Portobellos, onions and a head of garlic charred together under the broiler, then simmered with white wine, tarragon and marjoram into a deep, earthy soup. A gremolata of walnuts, parsley, mint and lemon adds crunch and lift.
- YieldServes 6
- Hands-on50 min
- Total1 h 39 min
- Difficulty
Ingredients
Soup
- 8large portobello mushrooms, wiped clean with a damp cloth
- 150 mlextra-virgin olive oil, 1/2 cup plus 2 tablespoons: 5 tbsp for the mushrooms, 3 for the onions, 2 for the pot
- to tasteGreek sea salt and freshly ground black pepper
- 3large red or yellow onions, peeled and quartered
- 1 headgarlic, whole, wrapped in foil
- 2 tspdried tarragon
- 2 tspdried marjoram or thyme
- 1 tspdried mushroom powder, heapingoptional
- 2 tspall-purpose or almond flour, scant
- 240 mldry Greek white wine, 1 cup
- 1.2 Lvegetable stock, 1 1/4 quarts
- 1 tbspbalsamic vinegar
Walnut gremolata
- 110 gwalnuts or unsalted cashews, 1 cup, toasted and finely chopped
- 1 cupfresh flat-leaf parsley, finely chopped
- ¼ cupfresh mint, finely chopped
- 2 tbspextra-virgin olive oil
- 2 tspgrated lemon zest, plus 1 tablespoon juice from the same lemon
- 1 clovegarlic, chopped
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