Ceps
These are a seasonal mushroom, from South Africa from November to March, from Europe July to October. These ceps go extremely well with risotto and often accompany beef.
Recipe
Porcini soup
1 kilo ceps
1.5 litre good chicken stock
2 leeks
250ml cream
100g butter
1 tbsp cornflour
Lightly fry the leeks and ceps in the butter until tender, reserve some of the ceps for decoration. Add the stock and cook over a gentle heat for 30 minutes. Blend until smooth, add cornflour mixed with a little water and bring back to boil for 2 minutes. Stir in cream and season to taste. Serve with reserved ceps floating on top. This is a delicious meal in itself served with crusty bread.
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