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Creamy Mushroom Soup with Cinnamon, Royal with Coffee Salt and Crunchy Chanterelle Salt

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Creamy Mushroom Soup with Cinnamon, Royal with Coffee Salt and Crunchy Chanterelle Salt

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Ingredients

The velvety texture of ceps:
600 g ceps
125 g liquid cream
125 g Vegetable Stock
25 g semi-salted butter
20 g shallots
fine salt
The fine royal:
150 g liquid cream
120 g Milk
2 Eggs
3 g Salt
The garnish of ceps:
80 g ceps
Olive Oil
20 g semi-salted butter
Coffee and cinnamon salt:
1/4 teaspoon cinnamon
1/4 teaspoon ground coffee
15 g maldon salt
Girolles salad:
150 g Chanterelles
Salt and pepper
10 g Olive Oil
5 g white balsamic vinegar
Cured ham emulsion:
100 g cured ham
15 cl Chicken Stock or vegetable stock
5 cl Cream
70 g Butter
  • Medium

Ingredients

  • The velvety texture of ceps:

  • The fine royal:

  • The garnish of ceps:

  • Coffee and cinnamon salt:

  • Girolles salad:

  • Cured ham emulsion:

Directions

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A new exclusive recipe from my cooking school, Scook, with a must-have of the season: mushrooms.

How to Make a Velvety Soup of Ceps:

  1. Sweat the chopped shallots in butter with half a pinch of salt.
  2. Add the ceps previously rubbed and sliced. Brown them lightly. Leave to cook for 20 minutes on a low heat to cook well and then reduce the water.
  3. Add the vegetable stock then the liquid cream. Leave to cook for a further 10 minutes.
  4. Mix well to obtain a smooth texture. If necessary adjust with a little vegetable stock.
  5. Season and set aside.

How to Make the Fine Royal:

  1. Mix all the ingredients for the royal and filter through a strainer. Pour into a porcelain jar.
  2. Cook in a steam oven at 90°C for 25 minutes or in a ventilated oven, in a bain marie, covered with aluminum foil for 20 to 25 minutes at 180°C.
  3. Afterward, leave to cool. 

How to Make the Coffee and Cinnamon Salt:

  1. Blend very fine coffee and strain it through a sieve.
  2. Mix the cinnamon powder with the coffee powder, then crush them in a mortar with a teaspoon of Maldon salt.
  3. Add the rest of the salt, mixing it without crushing it.

How to Make the Girolle Mushroom Salad:

  1. Scrape the girolles at the foot and then wash them at least 3 times to make sure they are clean.
  2. Season them with olive oil, salt, and white balsamic vinegar.
  3. Then place them on the table just before serving.

How to Make the Cured Ham Emulsion:

  1. Cut the cured ham into julienne strips and fry it without fat so that it forms juices.
  2. Deglaze with stock and leave to reduce.
  3. Add the cream and infuse on the side.
  4. Pass through a sieve and emulsify by adding the cold butter.
Creamy Mushroom Soup with Cinnamon, Royal with Coffee Salt and Crunchy Chanterelle Salt
Creamy Mushroom Soup with Cinnamon, Royal with Coffee Salt, and Crunchy Chanterelle Salt                 Photo credit: @chefscook.leroux

 

Anne Sophie

Anne-Sophie Pic is a famous French Chef known for gaining three Michelin stars for her restaurant, Maison Pic, in southeast France. She is the fourth female chef to win three Michelin stars, and was named the Best Female Chef by The World’s 50 Best Restaurants in 2011.

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