Serves 2
Ingredients
1 small onion, peeled and sliced
1 small leek, peeled and sliced
50g unsalted butter
500g sliced button mushrooms
1l chicken stock
500ml fresh cream
100g potatoes peeled and sliced
Salt and pepper
Method
Sweat the onion and leek in the butter over a low heat without colouring.
Then add the mushrooms, continue cooking until all the moisture has been absorbed but not changed in colour.
Place the chicken stock, cream and raw potato slices in a pan and bring to a boil.
Pour this over the vegetables and cook on medium heat for 10 minutes.
Blend the soup and strain through a sieve. If it is slightly too thick, add a little more chicken stock. Season to taste.
To serve heat the soup, just short of boiling. Then froth it for two minutes (with a blender) to set the cappuccino effect.
Pour into a bowl and garnish.
Joe Vella is an Executive chef, Hilton Malta.