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Recipes

Porcini cappuccino with truffle cream

By KACHEN

Porcini cappuccino with truffle cream

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200 g fresh ceps (alt. 60 – 70 g dried ceps)
  • A knob of butter
  • 25 g onions, diced
  • 100 ml chicken stock
  • 200 ml cream
  • For the garnish
  • 50 ml cream
  • 1 pinch of salt
  • 2 tsp tartufata (truffle cream)

Instructions

  1. Clean the porcini mushrooms or soak them (dried mushrooms) in hot water according to the instructions on the package. 
  2. Melt the butter in a pan and fry the chopped onions until transparent. Add the porcini and stock and simmer for 5 minutes. Add the cream and simmer for another 10 – 15 minutes on a low heat. 
  3. Blend the soup very finely in a blender and keep it warm. 
  4. Whip the cream with a pinch of salt. Top the soup with a little cream and half a teaspoon of truffle cream and serve immediately.
KACHEN
KACHEN

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