Wild Mushroom Soup
Ingredients
500g Mixed wild mushrooms
25g Celery
20g Onion
15g Garlic
20g Carrot
30g Butter
30g Flour
1000ml Vegetable stock
50ml Cream
150g Scallops
50g Green peas
Salt and pepper to taste
Method
- Sauté celery, onions, garlic and carrot in the butter. Add in the flour.
- Mix in the wild mushrooms and vegetable stock; let it boil for 20 minutes.
- Puree the mix and pass through a sieve.
- Blend together sautéed scallops, green peas and pass this mix through a sieve.
- Pour the soup onto a plate. Then pipe out the Scallop mix onto the centre.
- Serve hot with croutons
Recipe by
John Simon, Head Chef, Fish Seafood Grill
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