French Mushroom Velouté | Smooth and Creamy
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35 min
Quick
Sezamo
O supă cremă clasică din bucătăria franceză, catifelată și plină de savoare. Ciupercile brune sotate în unt cu eșalotă și cimbru sunt transformate într-un velouté mătăsos cu smântână dulce, perfect pentru un prânz rafinat.
Preparation method
Preparing the ingredients
Clean the mushrooms with a damp kitchen towel and slice them thinly. Set aside a few nice slices for the final garnish. Finely chop the shallots and crush the garlic cloves.
Sautéing and cooking the base
In a deep pot, melt 30 g of butter over medium heat. Add the shallots and garlic, sautéing for 2-3 minutes until translucent and fragrant, without browning them.
Add the sliced mushrooms and fresh thyme leaves. Sauté for 6-8 minutes until the mushrooms release their juices and start to lightly brown. Season with sea salt and freshly ground black pepper.
Chef's tip
For an even deeper French flavour, you can deglaze the sautéed mushrooms with 50 ml of dry white wine before adding the vegetable stock.
Passing the soup through a fine sieve after blending will give it the authentic texture of a haute cuisine velouté.
Ingredients
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