O supă franțuzească spectaculoasă și plină de savoare, inspirată din marile bistrouri pariziene: ciuperci suculente sotate cu eșalote și cimbru proaspăt, fierte într-o supă aromată cu vin alb, apoi acoperite cu o crustă rumenă și crocantă de aluat foietaj copt la cuptor.
Preparation method
Preparing the ingredients and base
Preheat the oven to 200°C. Clean the button mushrooms and slice them into medium slices. Finely chop the shallots and mince the garlic cloves.
In a deep saucepan or large skillet, melt 20 g of butter together with 1 tablespoon of olive oil over medium heat. Add the shallots and garlic and sauté for 2-3 minutes until translucent.
Cooking the aromatic soup
Add the sliced mushrooms and thyme sprigs to the pan. Sauté over medium-high heat for 6-8 minutes, until the mushrooms brown nicely and the released liquid evaporates.
Chef's tip
For a perfect crust seal, make sure the rims of the bowls are lightly brushed with beaten egg before pressing down the puff pastry.
The soup in the bowls should be warm, but not boiling hot when you place the pastry on top, so the steam does not melt the fat in the puff pastry before it goes into the oven.
Ingredients
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