Soup of cèpes
A soup with a full, rich flavor, perfect to start your dinner with.
Ingredients
1Garlic clove
1Shallot
milk powder
Fresh oregano
400gfrozen cèpes
Preparation
- Cut away the brown part of the cèpes and dice these brown caps finely. Pat dry and fry until crispy. Salt lightly afterwards. This will be the garnish later.
- Sauté the shallot with garlic in butter. Add the cèpes (the white part) and oregano, but do not let them color.
- Add the stock and let it gently cook for 8 minutes. Blend and strain.
- Check the seasoning, add salt if necessary.
- Add two teaspoons of milk powder to the mixture, gently heat the soup so the milk powder can dissolve.
- Froth with a hand blender and serve.