Cep and Potato Broth

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This broth could be made entirely with dried ceps, but if you have fresh obviously use those. The dried ones will give a deeper and stronger flavour, as opposed to the fresh which will be more subtle.


  • 110 g/4 oz butter
  • 2 onions, peeled and finely chopped


Melt the butter in a pan, add the onions and sweat until just turning golden. Add the ceps, season with salt and pepper and cook together gently for 10 minutes. Add the wine and allow to bubble away for a few minutes before adding the stock. Bring to the boil, then add the potatoes and the muslin bag. Cover, and simmer gently for 30 minutes. Remove the muslin bag, add the garlic and parsley and