Preparation time: 20 minutes
Cooking time: 20 minutes

You can serve this soup hot or cold.

1. Rinse the lamb's lettuce under running water. 
2. Peel and finely chop the shallot; sauté it in olive oil in a large saucepan. 
3. Add the lamb's lettuce and chervil that has been washed, dried and chopped.
4. Sprinkle with sugar and cook for a few minutes before adding the broth. 
5. Cover and cook 15 minutes longer. 
6. Clean the mushrooms, trim the stem ends, slice thinly and brown quickly in a skillet. 
7. Purée the soup in a blender and add the cream.
8. Reheat for a few minutes before serving with grilled ceps or chanterelles. 

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Collaboration: Canetti Conseil. Photo: Christian Adam /Canetti Conseil. Tableware: Potiron.