Cream Soup of Porcini Mushrooms with Truffle Croutons
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
2
Description
Cream Soup of Porcini Mushrooms with Truffle Croutons
Ingredients
- Porcini Mushrooms - 4.2 oz
- Pickled Chanterelles - 3.5 oz
- Shallot - 4 pieces
- Celery salt - 2.8 oz
- Potato - 4.2 oz
- Parsley - 0.2 oz
- Butter - 0.7 oz
- Water - 8 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- 10% cream - 7 fl oz
- Croutons - 0.4 oz
Step by Step guide
Step 1
Peel the potato, celery, and shallots, and cut them into medium cubes; slice the champignon and porcini mushrooms.
Step 2
In a lightly heated saucepan, add 2/3 of the butter and the diced potato, shallots, and celery root; sauté for 3 minutes over medium heat.
Step 3
Add 250 ml of hot drinking water and cook for 18–20 minutes until the potato and celery are completely softened.
Step 4
Heat the cream.
Step 5
In the remaining butter, sauté the mushrooms for 2 minutes and add them to the soup along with the warm cream 5 minutes before the end of cooking.
Step 6
Blend the contents of the saucepan with an immersion blender until smooth, season with salt and pepper.
Step 7
Pour the soup into bowls, sprinkle with finely chopped parsley and croutons (with truffle oil) and serve.
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