SUPPLIES for 4 persons:
800 millilitres coconut milk
250 millilitres of whole milk
6 bags enoki
2 trays of white shimeji
4 vegetable stock cubes
1 bunch of sage
200 grams of unsalted walnuts
2 cloves of garlic, finely chopped
1 lemon
salt and pepper
olive oil
PREPARATION
Put some oil in a pan and fry the enoki on low heat. After about 5 minutes, add the coconut milk, milk, vegetable stock cubes and garlic. Let it simmer for 10 minutes.
Steam the shimeji for 5 minutes in a steam basket and then sprinkle with 2 tablespoons of salt.
Roast the walnuts in a frying pan with a little oil. Add the sage when the nuts are light brown. Fry the sage slightly crispy. Cool the nuts and sage on a piece of kitchen paper.
Remove the pan from the heat when the enoki in the soup is soft. Add the juice of a lemon and possibly some salt and pepper. Make a smooth mass in the blender.
Finely chop the walnuts and sage. Put the soup in a bowl, add the salted shimeji to the soup and sprinkle the soup with the mixture of walnuts and sage.
