Method

Preparation: 40 minutes

• Chop the shallots. In a stockpot, melt the butter. Sauté the shallot for 5 minutes with salt and pepper to taste. Add the chicken stock to the pan and cook gently for 5 minutes.
• Add the mashed potato and heat well. Puree the soup with the hand blender until smooth. Add the heavy cream, heat for another 2-3 minutes and season with lemon juice, salt and pepper.
• Preheat the oven to 220 ºC. Cut the buns into thin slices and place on the baking tray. Drizzle with 3 tablespoons of olive oil and sprinkle with salt to taste. Bake the bread for 5-7 minutes until golden brown and crispy.
• Put the egg with the wine vinegar, dried mushrooms and mustard in the blender or hand blender. Add half of the oil and puree until smooth.
• While pureeing, slowly add the rest of the oil in a thin stream and puree to a thick and smooth sauce. Season to taste with salt and pepper.
• Purée the parsley in the blender or with a hand blender until smooth. Heat the parsley to boiling point and cook for 20 seconds. Let the herb oil cool for 5 minutes and strain.
• Heat the soup. Spoon the soup into 4 bowls and garnish with the parsley oil and almonds. Serve with the crostini
  with porcini mushroom sauce.
   

Tip: Garnish with a nice cress of your choice.