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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Saturday, September 24, 2011

Cream of Mushroom and Tarragon Soup by Steven Dolby














(Serves 3 people)
INGREDIENTS
226g White mushrooms
226g Baby bella mushrooms
1/2 Medium yellow onion
1/2 Garlic clove
1/4 Cup heavy cream
2 Cups vegetable stock or fresh mushroom stock
2 Cups Whole milk
1/2 Cup Dry white wine
4 Tbsp plain flour
1 Tsp Dried tarragon
Ground black pepper (to taste)
Sea salt (Maldon sea salt to taste)
Olive oil

© STEVEN DOLBY


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