Name: Almond Soup With Cèpe Mushrooms | Philips
Cook time: 45 min
Yield: 4 persons
Ingredients: 100 g almonds, peeled; 4 tablespoons oil; 1 onion, finely chopped; 1 clove garlic, finely chopped; 2 slices stale white bread, crumbled; 750 ml chicken stock (from a cube); 250 ml white wine; 200 g cèpe mushrooms, sliced; 2 tablespoons flat leaf parsley, finely chopped; freshly ground black pepper; - food processor with knife accessory

Rich and luscious

Servings 4 persons, Cooking time: 45 minutes

Alcohol

Ingredients

100 g almonds, peeled
4 tablespoons oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 slices stale white bread, crumbled
750 ml chicken stock (from a cube)

250 ml white wine
200 g cèpe mushrooms, sliced
2 tablespoons flat leaf parsley, finely chopped
freshly ground black pepper
- food processor with knife accessory

Directions

Roast the almonds in a frying pan for 3-4 minutes and leave to cool.
Fry the onion and garlic in 2 tablespoons oil until they turn opaque (make sure they don’t colour, so the soup will be a nice light yellow). Add the bread and almonds to the pan, fry them for a few minutes, then leave to cool slightly.
Place the knife accessory in the food processor before adding the almonds along with 50 ml chicken stock. Purée the almonds, then spoon into a heavy-bottomed soup pan. Add the rest of the stock and the wine, bring to a boil and leave to simmer for 15 minutes.
Heat the rest of the oil and fry the sliced cèpes on both sides until brown and crisp, then season to taste with salt and pepper.
Serve the soup in deep plates with the sliced cèpes and sprinkle with parsley.
45 minutes preparation time