Cream of Leek Soup with Cepes

Name: Cream of Leek Soup with Cepes
Yield: Serves 8
Cuisine: Australian
Ingredients: 200 g (6½ oz) cèpes (porcini mushrooms), diced; 200 g (6½ oz) cèpes (porcini mushrooms), diced; 1 garlic clove, crushed; 2 tablespoons chopped fresh parsley; salt and freshly ground black pepper; 2 tablespoons clarified butter; 1 cup of bread cut into 1 cm (⅓ in.) dice; 2 tablespoons butter; 4 cups (1 litre/1¾ imp. pints) chicken stock; 1 tablespoon plain (all-purpose) flour; salt and freshly ground black pepper; ⅖ cup (100 mL/3½ fl oz) crème fraîche; 6 leeks, washed and sliced; 3 tablespoons butter; 1 stick of celery, washed and finely sliced; 3 garlic cloves, crushed

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Cèpes (porcini mushrooms) are increasingly becoming available in autumn and spring and add a complex, earthy flavour to this hearty soup.

Ingredients

3 tablespoons butter
6 leeks, washed and sliced
3 garlic cloves, crushed

Oceania
Australia
Spring
Autumn
Soup

Method

Melt the butter in a saucepan over a low heat, add the leeks, garlic and celery and cook gently with the lid on until the vegetables have softened (approximately 5 minutes). Sprinkle with the flour and stir constantly with a wooden spoon for 2-3 minutes.

Put the vegetables in a blender or food processor with 2 cups (500 mL/16 fl oz) of the stock and purée them. Pass the puréed vegetable