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Mushroom & “Spent” Vanilla Soup Recipe

Link to full article in The Guardian Online

Drying spent vanilla beans in sugar mummifies the pods, which means they can then be infused into other dishes or finely grated like nutmeg as a seasoning. Vanilla and mushroom may sound like a quirky combination, but it works: the sweet vanilla pods give the earthy mushrooms a lift. Whole vanilla beans are very potent, so use them sparingly, adding only a little at a time and tasting often. Pick mushrooms with a dark colour to ensure you get a rich, full-flavoured soup. If refrigerated promptly, it will keep in the fridge for five days. Reheat gently to just below boiling to serve.

• 1 onion, peeled and finely chopped
• 1 good glug extra-virgin olive oil
• 400g field mushrooms, roughly chopped
• 4 garlic cloves, peeled and roughly chopped
• ½ tsp spent vanilla pod, finely chopped or, if dried, grated
• 2 sprigs fresh thyme
• 4 sprigs fresh tarragon
• 1 bay leaf
• 1 carrot, washed and grated
• 1 stick celery, grated

In a thick-based pan on medium heat, saute the onion in the oil for five minutes. Stir in the mushrooms, fry for 10 minutes more, then add the garlic and cook for another two minutes. Add the chopped or grated vanilla pod, the leaves from the thyme sprigs, the whole tarragon sprigs, bay leaf, carrot and celery, add a litre of water and bring to a boil. Turn down to a simmer, cover the pan and cook for 25 minutes. Blend until smooth, thin out the soup with a little more water, if need be, season to taste, and serve.

Serves 4

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