2tbspExtra Virgin olive oilEVOO – plus extra, for garnish
fresh chives – finely choppedfor garnish
Truffle oil – optionalfor garnish
Preheat a Dutch oven or stock pot over medium-high heat. Add beef broth to a separate sauce pan and set over med-low heat so that it warms up.
Add EVOO, ghee, and mushrooms to the Dutch oven or stock pot. Season with a pinch of salt and sauté 12-15 minutes. Set aside 1/4 cup sautéed mushrooms for garnish. **Note: it is normal for mushrooms to release their moisture during cooking. Sauté until water has evaporated.
Add shallots, leeks and another pinch of salt. Cook an additional 8-10 minutes or until leeks have softened.
Add garlic and 1 tsp black pepper and cook an additional 1-2minutes.
Add half of the coconut milk and stir to coat. Scrape and brown bits on the bottom of the pot. Add the remaining coconut milk and simmer until reduced in volume by half (approx. 4-5min).
Add half the beef broth and stir to coat. Scrape and brown bits on the bottom of the pot. Add the remaining beef broth and tarragon and bring to a simmer.
Use an immersion blender to blend soup until smooth and creamy. Alternatively, transfer soup to a traditional blender and blend until smooth and creamy.
Return soup to Dutch oven and taste for seasoning. Adjust salt and pepper as required.
Serve in individual bowls, garnish with sautéed mushrooms, fresh chives and a drizzle of EVOO or truffle oil.