Clean leek carefully, cut away root end and cut into wheels Peel and chop shallot Peel celery bulb and cut into small cubes, sprinkle with juice of one lemon Rinse cooled egg sponge and dry on paper towels. Leave the mushrooms whole, halve or quarter them according to their size. Set aside 2/7 of the mushrooms (100 grams per 350 grams) for the soup. Crostini: drain dried tomatoes (pickled), cut into smallest cubes. Rinse the cress, drain well and chop coarsely. Mix with the dried tomatoes and olive oil, season with salt and pepper.
Melt the butter in a medium frying pan. Sauté the leek and shallots in it until translucent. Sauté the celery and the 5/7 egg sponges briefly.
Sprinkle flour over vegetable broth Mix well. Deglaze.
Add white wine and make the soup with closed lid on medium fire for 20 min.
Add cream and finely blend the soup with a hand blender. Season with salt, pepper and a little cayenne pepper.
Olive oil (mild) In a non-stick frying pan, heat the olive oil and heartily roast the egg sponges (2/7) set aside, then evenly distribute all but one sponge (minus 1 per unit served) into the soup cups or deep plates.
Whip the cream until stiff
Immediately before serving, place the baguette slices on a baking sheet. Place under the high heat of the
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