Cream of Porcini (Ceps)TheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:74.6 kcal
Proteins:3.4 g
Fats:4 g
Carbohydrate:7.7 g
Fibers:1 g
Sugar:1.7 g
Cholesterol:10 mg
Sodium:86.6 mg
Calcium:31.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1000
g
ceps
1
leek
1/2
onion
1500
ml
chicken stock
100
ml
cream
100
ml
milk
50
g
butter
salt and pepper
15
ml
oil
15
ml
cream of rice
METHOD
- Wash and trim the leek; peel the onion; chop finely;
- clean the mushrooms; slice thinly, setting aside 3 to 4 caps for garnish;
- in a large saucepan, gently cook the onion and leek in the butter until lightly colored;
- add the mushrooms and sauté until they have given off their liquid;
- add the stock; bring to a boil; reduce the heat; cover and simmer for 40 minutes;
- purée everything in a blender; combine the cream of rice with the milk and add to the blender; mix well;
- return everything to the saucepan; simmer gently for 10 minutes;
- pour through a fine-mesh strainer if necessary; blend in the cream;
- slice the reserved mushroom caps into 3 mm thick slices; sauté in a skillet in 1 tbsp. oil just until softened; drain;
- season the velouté with salt and pepper to taste; ladle into soup bowls; garnish with the cep slices.
CHEF'S NOTES
If you don't have cream of rice, you can thicken the soup with a little cornstarch.
