Mushroom soup with pork belly and Comté
Comté AOP: Comté was born in the kingdom of cross-country skiing: the Massif du Jura. A mid-mountain region where it is made the artisanal way in about 140 village dairies, called fruitières. Each wheel of Comté has its own aromatic profile, depending on where it comes from, its production season, the master cheesemaker’s craftsmanship, and the cellar where it is matured.
- 500g mushrooms of your choice
- 15g butter
- 1 chopped onion
- 2 minced garlic cloves
- 1tbs flour
- 70cl vegetable stock
- 10cl crème fraîche
- 100g grated Comté AOP
- 4 slices pork belly
- Sea salt flakes and freshly-ground pepper
Finely chop the mushrooms.
Heat the butter in a saucepan. Add the chopped onion and minced garlic. Sauté until slightly golden, then add the mushrooms and cook on a high heat for about 5 minutes until the mixture is golden brown and the moisture has evaporated. Season with salt and pepper.
Sprinkle the flour on the mushrooms and mix so they are well coated. Add the vegetable stock, stirring constantly to prevent lumps. Bring to the boil, then lower the heat and simmer for about 15 minutes to develop the flavours.
Blitz the mixture using a handheld or tabletop blender, then put the mixture back in the saucepan. Add the crème fraîche and grated Comté. Combine gently until the cheese has melted and the soup is nice and hot. Adjust the seasoning if necessary.
Grill the pork belly in a frying pan on a high heat, with no added fat. Serve the mushroom soup hot with pork belly chips.
Recipe made by Sandrine Saadi (Fraise&Basilic).