Kookboek

Stappen

1. Stap 1

   Brush the mushrooms clean, then finely slice.

2. Stap 2

   Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.

3. Stap 3

   Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.

4. Stap 4

   Spoon out 4 tablespoons of mushrooms, and keep for later.

5. Stap 5

   Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.

6. Stap 6

   Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.

7. Stap 7

   Pour in the cream, bring just back to the boil, then turn off the heat.

8. Stap 8

   Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.

9. Stap 9

   Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.