Cream of cep soup

Cream of cep soup

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

It may seem extravagant to use such treasures as ceps in a soup, but it is undeniably one of the most delicious soups I have ever made. You can use them fresh – the best are the mature ones, which have a fuller flavour – or you can use them after freezing. They actually keep so well with freezing that they can be sautéed when required, but you can also just add the slices frozen to the boiling stock. If you can’t find ceps, use cultivated button mushrooms as a base and for texture, with dried ceps to enhance the flavour.

Ingredients

Quantity Ingredient
500g fresh ceps
or 500g button mushrooms, plus 25 g dried ceps
1 medium onion, finely chopped
4 tablespoons olive oil
1.2 litres Basic stock
4 tablespoons double cream
salt, to taste
pepper, to taste

Croûtons

Quantity Ingredient
2 slices white bread
25g butter

Method

  1. If you are using fresh ceps, clean them and cut them into pieces. Cook the onion in the oil for 3–4 minutes, then add the ceps and sauté them for 6–7 minutes.
  2. Add the stock, bring to the boil and simmer for 20 minutes.
  3. If you are using the cultivated and dried mushrooms, soak the dried ceps in warm water for 10 minutes. Meanwhile, fry the button mushrooms together with the onion in the oil, then add the soaked ceps with their water and the stock. Simmer for about 30 minutes.
  4. To finish either method, take the pan off the heat and blend the contents in a processor or blender. Return the soup to the pan, add the cream and some salt and pepper and heat slowly.
  5. To make the croûtons, simply cut the bread into little cubes and fry in the butter until they are golden and crisp. Scatter the croûtons over the top of each helping.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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