Deli du juor

Soup du juor recipes from a KCMO line cook

[skyferreira]

When u try to describe new music as a pink ufo sinking into the ocean meets the elevator scene from The Shining

[delidujuor]

The final result sans-fennel sugar

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Klubnika Soup

Today, considering it's like a sauna in Kansas City right now, I decided to do a chilled dessert soup that's my own slight spin on a recipe from Ukraine that's perfect for summer. 2 lbs ripe strawberry hulled and washed 1 1/2 cups buttermilk 2 cups sour cream Puréed Lemon Grass TT Yuzu (sub lemon) juice TT Fennel Sugar TT Mint Leaf 1/2 lb Fennel Sugar Macerated Strawberries Fennel sugar ratio is 1g ground fennel seed to 10g sugat. Purée strawberries and filter mixture. Add sour cream, buttermilk, and lemon juice. Garnish with fennel sugar macerated strawberries, lemon zest and mint leaf. Serve chilled to 38 degrees. Pair with lemongrass vodka.

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The aforementioned Mushroom Solyanka

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What's s(o)up?

Forgive the terrible pun. This is the first in what will be a series of blog posts on the recipes for many of the soups I’ve made for the day at Milwaukee Delicatessen on 9th and Baltimore in Kansas City’s financial district.

Some soups are easy some are sort of a pain in the ass but as a general rule of thumb I’ll never use cheese but I will try to have as much variety as possible otherwise in dietary restrictions and the food’s origin (though I have to admit I’m rather partial to Eastern European soups).

Saying that, the first soup is Mushroom Solyanka. Solyanka literally means sour so don't think if it has some bite and acidity building as you go that you're doing it wrong. It should taste that way.  8 cups of water w. salt to taste 4 medium potatoes, cubed  olive oil for frying 1 onion, chopped 4 garlic cloves, minced 1 large carrot, grated 2-3 cups marinated sliced mushrooms 1-2 tsp paprika 1 ½ cup pickles, chopped 1 cup black olives, sliced 1 cup green olives, sliced juice of one lemon fresh dill and parsley for garnish

Bring a pot of salted (to your taste) water to a boil and cook potatoes until they are soft. Meanwhile, in a large skillet heat up olive oil. Saute onions, carrots, and garlic for 5-8 minutes. Add mushrooms, paprika, and black pepper. Saute until the mushrooms are cooked through. Add pickles. Mix well and heat through. Transfer the mushroom mixture to the pot. Add olives and lemon juice. Serve garnished with fresh dill and parsley.

Marinated Mushroom

Ingredients ½ cup extra-virgin olive oil 2 pounds cremini or button mushrooms, cleaned and quartered 2 lemons, zested and juiced 3 garlic cloves, sliced 1 small bunch fresh thyme 2 bay leaves Kosher salt and freshly ground black pepper

Add ¼ cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.