Ingredients for 12 people:

- 750 g of ceps
- 350 g leek (white only)
- 3 g garlic
-200 g onionl
- 80 g celery
- 3 litres chicken stock
- 500 g heavy cream
- 100 g duck fat
- salt & pepper

Garnish:
- 6 slices of leek (white only)
- 200 g celeriac cut into strips

Préparation :

Clean the ceps, separating the caps. Set aside a good amount of the caps which will be cut into nice slices and fried at the last minute. Heat-up the cream. Chop the vegetable and cep stems. Make them sweat in duck fat in a large pot and season with salt and pepper. Add the stock and cook, covered, for 30 mn. Add the cream, blend and pass through a sieve. Check seasoning.

Garnish:

Sauté the reserved leek slices and strips of celeriac in a spoonful of duck fat. Add salt and pepper. Sauté the reserved slices of ceps and season them.
In each previously warmed soup plate, place a small pile of the vegetables in the center, with the cep slices on top. Pour the soup gently into the plate and serve.