Enjoying Sherry Wine Pairings and Recipes Palo Cortado

Boletus soup ennobled with Sherry

Pair with Palo Cortado

The reason I chose cep soup with this beautifully colored Palo Cortado sherry is that both ceps and this sherry have a sophisticated nutty flavour and they compliment each other well. The sherry brings out the fine aromas of the ceps, gives structure to the soup and simply is the best wine to drink with this kind of earthy soup. When you enjoy this nutty sherry with cep soup it’s balanced and slightly oxidized taste gives nice contrast to the creamy, rich and silky soup.

Ingredients

1 kg

Boletus

shallots

cloves of garlic

60 gr

Butter

1 table spoon

wheat flour

150 ml

Palo Cortado

300 ml

chicken broth

400 ml

Cream

Black pepper

Salt

100 gr

Bacon

200 gr

hazel nuts

slices of rye bread

Leaves

fresh Salvia

Directions

Slice the mushrooms and fry them dry so that the possible liquid is being removed. Mince the onions, crush the cloves of garlic, and add them together with the butter on the pan. Sweat, until the onions soften.

Add the spelt wheat floue, mis and add sherry. Let it boil for a little while. Add the chicken broth and cream and let it boil for 10 more minutes. Drive till smooth with a blender.

Cut three slices of rye bread as cubes and fry them as crispy croutons in butter. Fry also the bolete slices and bacons till crispy. Roast the hazel nuts on a hot, dry pan so that the skins start to fall off and they start to emit an aromatic flavor. Roll the skins out of the hazel nuts under a kitchen cloth.

Place the bacons, rye bread croutons and fried penny bun slices on each plate and pour the hot soup on top of them. Decorate with coarse-grounded hazel nuts and fresh salvia leaves. Serve with Palo Cortado sherry.

Boletus-soup-ennobled-with-Sherry-palo-cortado

Mari Moilanen , Jotain maukasta Finland Visit Website

Share this Recipe

serving and consuming

Pairing Palo Cortado with food

"Meditation wine," ideal to be slowly appreciated, to become totally immersed in the full range of well balanced sensations this exceptional wine has to offer. It may accompany nuts, cured cheeses and, at the table, the more concentrated consommés, stews and gelatinous meats (bull's tail, cheeks...)