John Myers
Autumn Cream Soup
The perfect autumn cream soup recipe with a picture and simple step-by-step instructions.
- 1 Fresh boletus 100g or 15g dried boletus
- 2 Carrots
- 1 Onion
- 1 tsp Flour
- 3 Toes Garlic
- 1 small cup Peas frozen
- 100 ml Cream
- 1 tbsp Creme fraiche Cheese
- Butter
- 400 ml Milk
- Some lemon juice
- Salt, pepper, very little sugar
- Clean the boletus and cut into very small pieces, finely dice the onion and garlic. Sweat everything together in a little butter. Cut the carrot into very small cubes and add. Stir in a little lemon juice (approx. 1 teaspoon). Dust everything with a little flour and fill up with approx. 150 ml water (always stir so that no lumps form !!), simmer gently until the carrots are firm to the bite.
- Season with salt and pepper and a hint of sugar. Add crème fraîche and milk and mix everything together until creamy and liquid. Add the frozen peas to the soup and heat. Finally, season to taste again and refine with a dash of cream. The taste should remain mild, creamy and mushroom.
- Serve the soup in two pre-warmed soup bowls or in cups. Toasted bread goes well with it.
- Note on the recipe: The soup also goes well with pasta, then it should be prepared without the milk and seasoned with a little Parmesan.
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