Velouté de Cepes

 Ingredient 

1 or 2 big Cepe Mushroom
100gr Chataigne ( walnut )

40 gr butter

2 tbsp olive oil

20 gr of ground veal

1 stalks of cellery ( cut/ cop in small piece )

1 stalks of Poireau  ( leek ) ( Cut in small piece )

1 Onion

1 Garlic

1 boulion

650ml water 

20 cl créam fraíche

Salt/pepper 

Direction :

Clean Up the Mushroom 'Cepe ' by peel the skin & cut the dirty edge /part. cut in small pieces.

Fried Onion, Cellery with olive oil about 4-5 minute, add  garlic, ground veal ( about 2 minute )

Add Cepe, Poireau & Butter.

Add the Bouillon  & Watter

Add  Salt & Pepper

Cook about 1hr in low fire.

Add the cream fraiche    cook another 10 minute

Blend all the ingredient in the pant till smooth.

Serve while still hot.

Bon Appetit