Tuscan soup with saffron milk caps

Tuscan soup with saffron milk caps

Zuppa toscana con funghi

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
500g saffron milk caps
200g fresh ceps
or 40g dried ceps, in warm water for 30 minutes
4 garlic cloves
4 tablespoons extra virgin olive oil
400g polpa di pomodoro or chunky passata
600ml Chicken stock
or 600ml Vegetable stock
salt
pepper
4 slices country bread, toasted
6 basil leaves, torn
60g parmesan or pecorino cheese, grated

Method

  1. Clean the fresh mushrooms thoroughly and slice them finely. Rinse the dried ceps, if using, and save their soaking water.
  2. Chop 3 of the garlic cloves and put in a pan to fry in 2 tablespoons of the olive oil. When they start to colour (but not too much), add the polpa di pomodoro and cook for 10–15 minutes. Add the mushrooms, stock and ceps soaking water and cook until the mushrooms are tender, about 8–10 minutes. Check for salt and pepper.
  3. Rub the remaining garlic clove gently over each slice of toast and brush with olive oil. Add the basil to the soup and cook for 1 minute. Place the toasts in 4 deep plates and cover with the soup, dividing the ingredients evenly. Add the Parmesan and serve.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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