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4-6 portions
Ingredients:
- 400 g of fresh electricity. 40 g of ice hopper dried
- 60 g butter
- 1 gul lök
- 1 svampbuljongtärning
- 1 liter chicken stock
- 1 teaspoon capers
- 50 g Gorgonzola
- 2 msk creme fraiche
- Juice of ½ lemon
- Cayenne Pepper o salt
- 1 kruka ruccola
- 6 cl port wine
- Fresh basil
To do this:
- Soak the dried mushrooms. PRECOOK until all liquid evaporates, salt lightly.
- Remove ¼ of the fungus. Add butter o chopped onion, cook for a while.
- Dust with flour, crumble in the stock cube, fill it with warm chicken broth. Boil about 5 minutes.
- Run the blender with capers, cheese o creme fraiche.
- Smaka av soppan med citron, peppar, portvin o salt.
- Shred the rocket salad, add the soup, simmer some minutes.
- Spread saved the sponge on the soup into bowls.
- Garnish with fresh basil.
