Velout of mushrooms with chervil
(Makes About Prada Agatha Ruiz Dela Prada Products 8-10 portions)
1kg white button mushrooms pradasg, sliced 1 small Authentic Prada Outlet Online Usa onion, sliced Amazon Uk Prada Shoes 1 small white leek, sliced 50g unsalted Authentic Prada Handbags Wholesale butter 25g plain flour 750ml chicken Are All Prada Handbags Leather stock 500ml whole milk 500ml double cream Salt and freshly ground black pepper
To garnish: Picked chervil leaves to cover the top
1 Sweat the onion and leek in the butter until soft but not coloured. Dust with flour and stir in slowly to form a light roux. Add the sliced mushrooms and stir gently.
2 Cover with the chicken stock and bring to the boil, stirring regularly to ensure the flour dissolves fully. (Make sure the stock boils, otherwise the flour will not cook properly and the taste of raw flour will remain.) Add the milk and double cream, bring back to the boil and season. Simmer the velout for six to eight minutes.
3 Remove the soup from the stove and puree, ideally using a liquidizer. Pass the blitzed soup through a fine sieve and adjust the seasoning Authentic Prada Bags For Sale Philippines if necessary.
4 To serve, heat the soup to Bicester Village Prada Online just below boiling point and froth with a handheld blender to give an aerated effect on the surface, like a cappuccino. Authentic Prada Handbags Uk Apertura Outlet Prada Montevarchi Carefully pour into a soup bowl, making sure that the foam remains on top. Sprinkle the surface with chervil leaves.
Each week we publish a recipe from Marco Pierre White’s country pub, the Yew Tree, in Highclere, Berkshire.