Leek Soup with Chanterelle Mushrooms

 

Ingredients

 

500g leeks, finely sliced and washed

125g onion, peeled and finely sliced

50g Chanterelle / Mushroom trimmings (not ceps)

20 ml vegetable oil

15g plain flour

Parsley stalks

1.25 liters vegetable stock

35g cooked spinach

Seasoning

 

Method

Gently cook the leeks and onion in the vegetable oil without colouring them, cook them until they are soft. Reduce the heat, add the flour and work it well into the leeks & onions, you want to “cook the flour out” for 5 minutes, then add the mushroom trimmings, parsley stalks & the vegetable stock. Cook over a high heat for 10 minutes & then add the cooked spinach, cook for 2 minutes, then remove from the heat and blend in a food processor until smooth.

 

Garnish

4g sautéed chanterelle mushrooms         

4g cooked leek