Galton Blackiston serves up luxurious poached turbot recipe, paired with a rich and creamy fennel velouté. Expert advice from kitchen pros about how to cook anything.

• An asparagus tarragon soup that's bright and vegetal with a velvety-smooth texture, despite containing no cream at all.
• Despite the fancy name, this soup from James Peterson is suprisingly easy to accomplish. The interesting twist here is pureeing the mushrooms raw and adding them to.
• 2. Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to.
• This recipe is a little more involved but well worth the effort, in my opinion. This is a nice dish to serve when entertaining because it looks impressive. Ive.

Mini cups of cauliflower soup make elegant hors d'oeuvres in this recipe from chef Michael Romano.

Pumpkin Soup Recipe with Wild Mushrooms.

Two- Mushroom Velouté Recipe - Joël Robuchon. In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 1. Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced white mushrooms and cook over moderately high heat, stirring, until golden brown and tender, about 4 minutes. Season with salt and pepper. Working in batches, puree the soup in a blender until very smooth; return to the saucepan and whisk in the crème fraîche.

Simmer for 2 minutes. Add the coriander and season with salt and pepper. Pillsbu here.

Ladle the soup into bowls. Garnish with the sautéed mushrooms and chervil and serve.