Velouté with morels

• Easy - 30 Min

INGREDIENTS (2 SERVINGS)

• 25 g Borde dried morels
• 2 medium-sized potatoes
• 1 litre vegetable stock
• 3 tablespoons olive oil
• 1 onion
• 25 g of butter
• 3 tablespoons flour (or Maïzena)
• 150 ml cream
• Salt and pepper

PREPARATION

1. Soak the morels in 1 litre of water for at least 15 minutes. Drain them (keep the rehydration water) then plunge them into boiling water for 1 minute. Set aside.
2. Peel the potatoes and cut into cubes.
3. Filter the water used to rehydrate the morels using a fine mesh strainer and/or a coffee filter. This will remove any remaining impurities (morels are usually sandy).
4. Prepare 1 litre of vegetable stock in a saucepan and add the filtered morel water. Bring to the boil and add the morels. Leave to cook for around 20 minutes.
5. Chop the onion and fry in olive oil until translucent. Add the potatoes and cook for a few minutes.
6. Melt the butter in the pan with the onion and potato mixture.
7. Make a roux by adding the flour gradually over the vegetables.
8. Add the stock and morels a little at a time, stirring regularly until the liquid is used up.
9. Leave the velouté to cook for 20 minutes (the potatoes must be cooked).
10. Add the cream and season to taste.
11. Blend the mixture.
12. Tip: you can keep a few morels to garnish the velouté.