Cream of Lamb's Lettuce and Mushroom SoupTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:92.3 kcal
Proteins:2.3 g
Fats:7.1 g
Carbohydrate:5.3 g
Fibers:0.4 g
Sugar:1.6 g
Cholesterol:20 mg
Sodium:86.9 mg
Calcium:26.2 mg
Energy:221 kcal
Proteins:5.4 g
Fats:17 g
Carbohydrate:12.8 g
Fibers:1 g
Sugar:3.9 g
Cholesterol:47.9 mg
Sodium:208.1 mg
Calcium:62.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
300
g
or 2 baskets of mache (lamb's lettuce)
1
ceps (porcini) or chanterelle mushrooms
1
french shallot
1
bunch of chervil
15
ml
olive oil
500
ml
chicken stock
6
g
sugar
150
ml
liquid crème fraîche or heavy cream
salt and pepper
METHOD
- Rinse the lamb's lettuce under running water.
- Peel and finely chop the shallot; sauté it in olive oil in a large saucepan.
- Add the lamb's lettuce and chervil that has been washed, dried and chopped.
- Sprinkle with sugar and cook for a few minutes before adding the broth.
- Cover and cook 15 minutes longer.
- Clean the mushrooms, trim the stem ends, slice thinly and brown quickly in a skillet.
- Purée the soup in a blender and add the cream.
- Reheat for a few minutes before serving with grilled ceps or chanterelles.
Collaboration: Canetti Conseil. Photo: Christian Adam /Canetti Conseil. Tableware: Potiron.
CHEF'S NOTES
You can serve this soup hot or cold.
