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Cep Soup with Pancetta, Fresh Sliced Cep Cap & Thyme

This dish is exceptional. The fresh cep adds a great texture/flavour contrast to that of the 'souped' ceps, while the pancetta adds texture n a saltiness to the creamy backdrop of the soup.                  


500ml Homemade Stock
1kg Older Softer Ceps,
Large Onion, finely chopped
3 Garlic, finely chopped
100g Pancetta 
150ml double Cream
25g Unsalted Butter 
1 Tsp Oil
Small fresh young cep sliced
Thyme finely chopped
Fresh Black Pepper  


1) Heat the butter/oil gently, add the onion, sweat gently for 5-6 mins, add the older ceps, sweat 3-4 mins, add garlic, sweat for 2 mins more, add the stock and bring to a very gentle simmer. 

2) Once simmering, remove from heat add cream, pepper and blend/blitz - the larger ratio of ceps to stock should give a thickish, viscousy consistency - put to one side. 

3) In the meantime, fry the pancetta and cook until golden-brown and slightly crispy, drain on kitchen roll to remove excess fat. Ladle soup into bowls, add young sliced cep cap, pancetta, thyme a drizzle of hemp/olive/rapeseed oil and serve. Great with homemade or fresh crusty white bread with plenty butter! 


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