Recipe : Cream of cep soup with savory

 
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Gourmet Recipe

Cream of cep soup with savory

Rating
Type of dish : Starter
To serve : 4
Preparation : 10 min
Cooking : 15 min
Budget : Reasonable
From : France
Difficulty : Easy
 
Ingredients :
120g cep heads
400g cep stems
1 shallot
400ml whipping cream
a few sprigs of savory
400ml chicken stock
40g butter
1 teaspoon hazelnut oil
Salt and pepper
 
Recipe :
Peel the mushrooms and trim the stem to get rid of any dirt. Chop the shallots and brown them in the butter with the savory. Chop the mushrooms in two, then add and brown them.

Half cover the mushrooms with the whipping cream and chicken stock then leave to simmer for 15 minutes. Mix together, season with salt and pepper, add the hazelnut oil and serve hot.


Advice :
Avoid adding salt to mushrooms before or during cooking. Always do it when the mushrooms are cooked to stop them from going soggy. Serve hot.

Recipe by Mehdi Corthier runs La Brasserie du Louvre at the Hotel du Louvre in Paris.

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Cream of cep soup with savory
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