Wednesday, 6 January 2016

Christmas mushroom soup (GAPS, PALEO)

Christmas_mushroom_soup_GAPS
The happy marriage of porcini and sauerkraut

Every year this soup is a must on the Christmas table. Every year, while the base is the same, I make it a little different. This year it is a pure GAPS soup made with lamb and herb meatballs.

When I was making the roasted leg of pork for the cold meat board, I have reserved the cooking liquid which is perfect in this recipe. You can use bone broth as well.

You will need (feeds 3 people for 2 to 3 days):
400 g lamb mince
650 g sauerkraut
60 g dried porcini
4 fresh sage leaves
small bunch of flat leaf parsley
2 tbsp chopped fresh dill
2 medium onions
4 fat garlic cloves
1 egg
4 whole black peppercorns, freshly grounded
a good pinch of Himalayan rock salt
3 l bone broth (I have used the leg of pork cooking liquid)

1. Soak the porcini mushrooms in cold water overnight or for 30 to 45 mins in warm water.
Tip: Soaking will rehydrate the mushrooms and loosen all the small forest bits and pieces, dirt, pine needles, etc.
2. Drain, rinse with fresh water and cook in plenty of water for about 30 mins. Let the mushrooms cool down in the cooking liquid.

To prepare the herbed meatballs:
3. Put the onions, garlic, sage, parsley and dill in a blender with an S-blade and chop until everything is well incorporated.
4. Put the lamb mince in a mixing bowl, season with salt and half of the freshly ground black pepper.
5. Add the lightly beaten egg, mix, then add the herb and onion mixture. Combine well.
6. Using a tbsp to measure out equal amount of meat mixture, make the meatballs rolling them between your palms.
7. Lower the meatballs one by one into gently boiling water. Wait until all rise to the top (3 to 4 mins) then fish them out with a slotted spoon. Cook them in batches.
Tip: This step will help to keep the soup clear as most of the tiny pieces that would fall off anyway will remain in the boiling water.

8. Bring the bone broth to gentle boil. Add the pre-cooked meatballs, the roughly chopped sauerkraut, and the cooked mushrooms. Season with the remaining black pepper. Loosely cover with a lid and gently cook on the lowest setting for about 30 to 40 mins. Serve and enjoy!

To see the whole Christmas 2015 GAPS menu, please follow the link.

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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