Skip to main content

The heat is on at Cook’s School

Blog

It’s that time of year again as we get started on the 12th Carluccio’s Cook’s School programme.  Once again we have a dozen of our junior chefs sharpening their cooking and Italian food skills over 14 weeks before preparing a gala supper for our directors and guests. The school always throws up surprises and every year the chefs get more competitive! We are now into the middle of our cook school and have covered topics from knife handling and safety skills to stocks, sauces, pasta, butchery skills, bread and soups. All with an Italian flavour.

Our soups class was definitely one of the best this year with the chefs learning to make Traditional Minestrone, Italian Cannellini bean Soup and Schwammerlzuppe (Chanterelle Mushroom and chicken)... They have made some of the best soups yet to be seen on a cook’s school module and I am thrilled with everyone’s effort.

Now it is your turn to see if you can make Schwammerlsuppe yourself by following the simple steps below… 

Buon Appetito!

Malcolm Fogg – Carluccio’s Training Chef

P.S. Before anyone asks I am afraid the cook’s school programme is only available to Carluccio’s own chefs!

 

Schwammerlzuppe
This delicious wild mushroom soup is from the Alto Adige area.

Ingredients:

250g fresh chanterelles, cleaned
90g butter
60g plain flour
1.5 litres hot chicken stock
1 small onion, finely chopped
Salt and pepper
1 tbsp finely chopped flat leaf parsley
4tbsp double cream

Firstly, you will need to prepare and chop the fresh chanterelles, keeping some to the side to use as a garish.

You can make the soup base by melting 50g of the butter in a pan, followed by flour. You will need to stir continuously in order to avoid lumps, until the mixture has changed colour.  You should then add the chicken stock in timely intervals.  For the mushrooms, you should melt the leftover butter in a pan and fry some onion and garlic until it is softened, you then add the mushrooms and fry for around 6-7 minutes. Add salt and pepper to taste along with the chopped parsley. Take out the whole chanterelle mushrooms and leave on the side to be used later as a topping for the soup. Add the remains of the pan into the soup base, season if needed then stir in the cream. Finally ladle the soup into warm soup bowls, using the mushrooms as a topping and serve with some focaccia bread – delicious!

Comments

Leave a comment