Soups are the most traditional appetiser for a meal in France and the variety of French soups is astonishing. Try this Cream of Ceps that you may also do with dried mushrooms, using half of the quantity. It is just delicious ! 

Cream of Ceps

First, here is the list of the different ingredients you will need to prepare the Cream of Ceps that serves 4 

  • 1 kg (4 cups) fresh ceps, cleaned
  • 1 big onion and 1 garlic clove
  • 500 ml ( 2cups) whipping cream
  • 200 ml ( 3/4 cup) water
  • Some parsley (optional)

Now, here are the different steps you will need to follow to make the Cream of Ceps

Start by Cutting the mushrooms into large pieces. Then, place them in a hot pan with the Chopped onion and your garlic clove. Put on the stove and start cooking.

When it Is colourful, add the water then the cream and cook over low to medium heat for about 20 minutes.

When your mushrooms and onion are cooked, mix in a blender and strain through a sieve to remove filaments. After that, add the chopped parsley and serve with croutons, if you like.

You can replace the ceps with the same weight of an assortment of wild mushrooms. It is very good too and a less expensive option.

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