Caesar's Mushroom and Hazelnut Soup Recipe
Caesar's Mushroom and Hazelnut Soup
Flavors of Franche-Comté
Total time: more than 2 hours

Prep. time: 10 minutes
Cooking time: 3 hours

Difficulty: Easy
For 4 servings
- 600 g (1 lb. 5 oz.) Caesar's mushroom or other mushrooms, julienned
- 2 large heads of lettuce, torn up
- 150 g (5 oz.) butter
- 2 onions, thinly sliced
- 1 liter (4 cups) milk
- 6 tbsp. raw rice
- 125 g (4 oz.) Hazelnut (Filbert)s
- 125 g (4 oz.) cream
- 1 tsp. sugar
- Salt and pepper
  1. Melt the butter in a saucepan; add the Caesar's mushrooms, lettuce, salt, pepper and sugar;
  2. simmer over low heat, covered, for 30 minutes;
  3. add the onions and veal shank; add 2 liters (8 cups) water and 1 liter (4 cups) milk;
  4. cover and simmer for 90 minutes; add the rice and cook for 30 minutes longer;
  5. remove the shank; blend the soup and correct the seasoning;
  6. in a mortar, mash the hazelnuts and 75 g (5 tbsp.) butter to a paste; mix in the egg yolks and cream;
  7. pour the mixture into a tureen; gradually blend in the puréed soup, whisking vigorously. Serve hot.
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