Cep soup ennobled with sherry

Syksyn herkullinen tattikeitto, jossa on sherryä.

Reseptin ainekset

Ainesosat

• 1 liter of ceps
• 4 shallots
• 2 cloves of garlic
• Small lump of butter
• 1 table spoon spelt wheat flour
• 1 1/2 dl aromatic sherry, for example Lustau’s Palo Cortado
• 3 dl chicken broth
• 4 dl cream
• Black pepper
• Hint of salt if needed

Additionally

• 100 g minced bacon
• 3/4 dl hazel nuts
• 3 slices of rye bread
• 2 dl slices ceps

For decoration

• Fresh salvia leaves

Työvaiheet

• Slice the mushrooms and fry them dry so that the possible liquid is being removed. Mince the onions, crush the cloves of garlic, and add them together with the butter on the pan. Sweat, until the onions soften.
• Add the spelt wheat flour, mix and add sherry. Let it boil for a little while. Add the chicken broth and cream and let it boil for 10 more minutes. Drive till smooth with a blender.
• Cut three slices of rye bread as cubes and fry them as crispy croutons in butter. Fry also the bolete slices and bacons till crispy. Roast the hazel nuts on a hot, dry pan so that the skins start to fall off and they start to emit an aromatic flavor. Roll the skins out of the hazel nuts under a kitchen cloth.
• Place the bacons, rye bread croutons and fried penny bun slices on each plate and pour the hot soup on top of them. Decorate with coarse-grounded hazel nuts and fresh salvia leaves. Serve with Palo Cortado sherry.