Haute Cuisine Polenta Soup

Ingredients

While the original Juva od palente is a simple and hearty cornmeal soup, this Haute Cuisine adaptation elevates the dish to new heights. The refined version incorporates luxurious ingredients such as truffle oil, wild mushrooms, and prosciutto, adding depth and complexity to the flavors. The presentation is also enhanced, with attention to detail in plating and garnishing, creating a visually stunning dish. We alse have the original recipe for Juva od palente, so you can check it out.

• 1 cup (200g) polenta 1 cup (200g) polenta
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon truffle oil 1 tablespoon truffle oil
• 1 cup (150g) mixed wild mushrooms, sliced 1 cup (150g) mixed wild mushrooms, sliced
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 4 slices prosciutto 4 slices prosciutto
• Fresh herbs (such as parsley or chives), for garnish Fresh herbs (such as parsley or chives), for garnish
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the vegetable broth to a boil.
2. 2.
   Slowly whisk in the polenta, stirring constantly to prevent lumps.
3. 3.
   Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
4. 4.
   Stir in the heavy cream and truffle oil, and continue to cook for an additional 5 minutes.
5. 5.
   In a separate pan, sauté the wild mushrooms until golden brown.
6. 6.
   Preheat the oven to 350°F (180°C). Place the prosciutto slices on a baking sheet and bake for 10-12 minutes until crispy.
7. 7.
   Remove the polenta soup from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. 8.
   Ladle the soup into bowls and top with sautéed mushrooms, crispy prosciutto, and fresh herbs.
9. 9.
   Serve immediately and enjoy the luxurious flavors of Haute Cuisine Polenta Soup.

Treat your ingredients with care...

• Polenta — To achieve a smooth and creamy texture, gradually whisk the polenta into the boiling vegetable broth, stirring constantly.
• Truffle oil — Use high-quality truffle oil to ensure a rich and distinct truffle flavor in the soup.
• Wild mushrooms — Choose a variety of wild mushrooms such as porcini, chanterelle, or oyster mushrooms for a complex and earthy taste.
• Prosciutto — Bake the prosciutto slices until crispy to add a delightful crunch to the soup.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for the best flavor and texture.

Tips & Tricks

• For an extra touch of luxury, drizzle a few drops of truffle oil on top of each serving just before serving.
• Experiment with different types of wild mushrooms to create unique flavor profiles.
• If you prefer a vegetarian version, substitute the vegetable broth with mushroom broth for an intensified mushroom flavor.
• Serve the soup with crusty bread or crostini for a delightful accompaniment.
• To make the dish even more visually appealing, sprinkle some edible flower petals on top as a garnish.

Serving advice

Serve the Haute Cuisine Polenta Soup as a starter course for an elegant dinner party or as a main course for a luxurious lunch. Pair it with a crisp white wine to complement the flavors.

Presentation advice

When plating the soup, use a wide-rimmed bowl to showcase the vibrant colors of the mushrooms and prosciutto. Drizzle a swirl of truffle oil on top and garnish with fresh herbs for an elegant finishing touch.