Cold Soup of Idiazabal Cheese with Wild Mushrooms Spanish Recipe

Cold Soup Of Idiazabal Cheese With Wild Mushrooms Spanish Recipe

Ingredients

For the SOUP

• 1 tablespoon Spanish extra-virgin olive oil
• ½ cup diced Spanish onions
• 1 garlic clove, peeled and minced
• 2 tablespoons dry white wine, preferably Spanish txakoli
• ¾ cup heavy cream
• 3 ounces idiazabal (smoky-flavored Basque sheep’s-milk cheese), grated
• ¾ cup flat mineral or filtered water

For the GARNISH

• 2 tablespoons Spanish extra-virgin olive oil
• 2 ounces wild mushrooms, such as chanterelles or oyster, larger mushrooms halved
• 1 ounce idiazabal cheese
• 4 walnut halves
• leaves of 2 fresh thyme sprigs

Method

1. Prepare the soup: In a deep pot, heat the olive oil over medium heat
2. Add the onions and cook until they are translucent, about 10 minutes, stirring occasionally
3. Add the garlic to the onions and cook for 4 more minutes, then add the wine and cook for 2 minutes, or until the alcohol is mostly evaporated
4. Add the cream, cheese, and mineral water to the pot
5. Bring the soup to a simmer over low heat and stir for 1 minute
6. Be careful not to let the cheese stick to the bottom of the pot
7. Remove the pot from the heat, cover, and set aside to cool for 15 minutes
8. Pour the soup through a fine mesh strainer into a large bowl
9. Cover and refrigerate until the soup is well chilled, about 3 hours
10. Prepare the garnish: Heat 1 tablespoon of the olive oil in a small saute pan over medium-high heat
11. Add the mushrooms and cook for 2 minutes, then set aside to cool
12. Shave the cheese with a vegetable peeler into 4 soup bowls
13. Divide the mushrooms and walnut halves among the bowls
14. Drizzle the bowls with the remaining tablespoon olive oil, then ladle the cold soup into the bowls
15. Sprinkle with thyme leaves

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