Carrot and celery soup with chanterelles

Ingredients for 4 servings:

• 400 g carrot(s)
• 200 g celeriac
• 2 m.-sized onion(s)
• 800 ml vegetable stock
• 250 g cream or crème fraîche
• 2 small cans of chanterelles
• 1 box of cress
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the onions and sauté in butter. Peel and finely dice the carrots and celery, add them to the onions, and pour in the vegetable stock. Bring the soup to a boil and simmer for about 20 minutes. When the vegetables are soft, puree everything with a hand blender, add the cream or crème fraîche, and season with pepper, salt, and nutmeg. Clean the chanterelles and fry them well in butter in a pan, seasoning with salt and pepper. To serve, ladle the soup into cups or bowls, place about 1 tablespoon of the fried chanterelles in the center, and sprinkle with cress.