Name: Auberge du Pommiers Soupe Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 2 tbs olive oil; 1 cup onion, diced; 3 tsp garlic, minced; 4 cups wild mushrooms, chopped (e.g., chanterelles, porcini); 4 cups vegetable broth; 1 cup heavy cream; 1 to taste winter truffle, shaved; 1 tsp salt; 1 tsp black pepper, freshly ground; 2 cups sunchokes, thinly sliced; 1 cup olive oil; 1 to taste salt; 1 cup celery cress, for garnish

Maison Foucher 'Crémant de Loire'

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

wild mushroom soup, winter truffle, crispy sunchokes, celery cress

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Sauté Aromatics

Add the chopped wild mushrooms to the pot and sauté for about 10 minutes, until they are soft and have released their moisture.

Cook Mushrooms

Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat and let simmer for 20 minutes.

Add Broth

Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and season with salt and black pepper to taste. Add the shaved winter truffle and mix well.

Blend and Finish

Preheat the oven to 425°F (220°C). Toss the thinly sliced sunchokes with olive oil and season with salt.

Prepare Sunchokes

Spread the sunchokes in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

Roast Sunchokes

Ladle the wild mushroom soup into bowls, top with crispy sunchokes, and garnish with celery cress.

Plate the Soup

olive oil

onion, diced

garlic, minced

wild mushrooms, chopped (e.g., chanterelles, porcini)

vegetable broth

heavy cream

winter truffle, shaved

salt

black pepper, freshly ground

sunchokes, thinly sliced

celery cress, for garnish

Soupe

butter-poached turbot, Champagne velouté, wild mushrooms, arrowleaf spinach

Turbot Poché au Beurre

Indulge in our freshly baked Pain au Lait, a soft and pillowy French milk bread that melts in your mouth. Perfectly golden on the outside and delightfully tender within, this sweet treat is lovingly crafted using rich, creamy milk and a hint of sweetness. Enjoy it warm, slathered with butter or your favorite jam, for a heavenly breakfast or afternoon delight that transports you straight to a quaint Parisian café.

Pain au Lait

Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.

Os à Moelle

Chocolate Torte

Lemon Tart

Hudson Valley duck cassoulet, lardons, pearl onions

Duck Confit

Make Soupe Recipe in just 1h . wild mushroom soup, winter truffle, crispy sunchokes, celery cress

Soupe Recipe

Ingredients

Soup Base

Crispy Sunchokes

Garnish

Method

Soup Preparation