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    Almond soup with cèpe mushrooms

    Rich and luscious

    Servings 4 persons, Cooking time: 45 minutes


    • 100 g almonds, peeled
    • 4 tablespoons oil
    • 1 onion, finely chopped
    • 1 clove garlic, finely chopped
    • 2 slices stale white bread, crumbled
    • 750 ml chicken stock (from a cube)
    • 250 ml white wine
    • 200 g cèpe mushrooms, sliced
    • 2 tablespoons flat leaf parsley, finely chopped
    • freshly ground black pepper
    • - food processor with knife accessory


    • Roast the almonds in a frying pan for 3-4 minutes and leave to cool.
    • Fry the onion and garlic in 2 tablespoons oil until they turn opaque (make sure they don’t colour, so the soup will be a nice light yellow). Add the bread and almonds to the pan, fry them for a few minutes, then leave to cool slightly.
    • Place the knife accessory in the food processor before adding the almonds along with 50 ml chicken stock. Purée the almonds, then spoon into a heavy-bottomed soup pan. Add the rest of the stock and the wine, bring to a boil and leave to simmer for 15 minutes.
    • Heat the rest of the oil and fry the sliced cèpes on both sides until brown and crisp, then season to taste with salt and pepper.
    • Serve the soup in deep plates with the sliced cèpes and sprinkle with parsley.
    • 45 minutes preparation time
    Almond soup with cèpe mushrooms | Philips Chef Recipes