Soups — dried morels
Cep and morel velouté with pastry lid
Dive into a creamy velouté of ceps and morels, hidden beneath a golden pastry lid. A comforting recipe that will scent your table with an authentic woodland note.
- Serves
- Serves 4
- Preparation
- 20 min
- Cooking
- 20 min
Ingredients
Method
Rehydrate the morels for fifteen minutes in warm water. Cut the earthy base from the ceps, brush them carefully and slice them into thin strips.
Finely slice the shallot and fry it for a few minutes in a pan with some of the butter. Add the garlic clove split in half.
Then add the ceps and the well-drained morels. Let them take on a good colour. Season with salt and pepper and sprinkle with chopped parsley.
Bring the water to the boil with the vegetable stock cube. Transfer the mushrooms into a saucepan and cover them with the hot stock.
Bring to a gentle simmer, cover and leave to simmer for twenty minutes.
Remove the garlic. Blend the mushrooms with a little of the stock. Gradually pour in the remaining stock until you reach a velvety texture.
Stir in the thick crème fraîche. Preheat the oven to 180°C.
Divide the velouté between individual soup bowls, place two morels on each. Cover with a disc of puff pastry, moistening the edges to seal the dish, then slide into the hot oven until the pastry is puffed up and golden brown.