Cream of Cep mushroom Soup
From the one star french chef Patrick Asfaux
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Cooking time :
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Cooking time :
Total time :
Cream of Cep mushroom soup "a la Lotoise" for 6 people
- 1 lt of mushroom coulis
- 20 g of Goose fat
- 300 g of Small cep mushroom
- 50 g of Smoked duck breast
Progression
Cut the ceps and the smoked duck breast into small dices . Pan fry them with the goose fat.
In nice soup bowls put some of the cep and smoked duck mixture, then pour the hot mushroom coulis on the top.
Serve the cream of cep mushroom soup with some small dices of toasted baguette.
In nice soup bowls put some of the cep and smoked duck mixture, then pour the hot mushroom coulis on the top.
Serve the cream of cep mushroom soup with some small dices of toasted baguette.
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