INFO
Got this one from the only cookbook you will ever need: The Complete Robuchon
Details
Ingredients
- 1 Leek, white part only
- 1.25 lb of oyster mushroom (600 gr)
- A mix of chanterelle and other mushroom will do nicely
- 2 shallots
- 1 Tsp of butter
- Salt & Pepper
- 1/4 Cup (50 gr) of short-grain rice
- 1 quart (1L) of Chicken Broth
- 1/3 Cup (10 cl) of Cream
- 1 Tsp of chervil leaves finely sliced
Method
- Wash the leek, cut in half in the length, then cut in 1 inch pieces
- Clean the mushrooms
- Peel and mince the shallots
- Warm the butter in a pan over low heat
- Add the shallots, do not not let them color, for about 2 minutes
- Add the mushrooms, salt and pepper, mix well and cook over low heat for about 2 minutes
- Stir, cover and cook for another 3 minutes
- Add the leeks, cook for another 3 minutes
- Stir in the rice, add the broth and bring to a boil
- Now turn the heat back to medium low, to have a slight simmer
- Cover and cook for another 25 minutes
- Turn of the heat, set aside one ladle of broth (liquid only, no rice)
- Blend the soup, add the cream and mix again
- If the soup seems to thick, add the ladle of broth set aside earlier.
- Salt and pepper to taste
- Serve with a sprinkle of chervil on top
Quick View
| Traditional | |
|---|---|
| Serve | 4 |
| Preparation Time | 10 mn |
| Cooking Time | 30 mn |
| Temperature | |
| Authors | Pascal Crausaz / Joel Robuchon |
| Special |
