Shiitake cream soup
- 200g fresh shiitakes
- 100g dried shiitakes
- 15g shallots
- 25cl milk
- 150g thick cream (42% fat)
- 3cl vermouth
30cl white poultry meat stock
Honey vinegar
Jabugo ham
Sliced fresh shiitake
- Whipped cream
- Fresh herb oil
Step by step :
- Sweat the sliced and fresh shiitakes
- Add the shallots and the vermouth
- Heat until well-reduced
Add the poultry stock, milk, and cream
Cook for 10-15 minutes
Blend, and sieve
Presentation:
- Plate up in a deep dish
- Scatter several pan-fried shiitake slices on top, with the ham, a dash of cream, and
a few splashes of herb oil, and the honey vinegar