Artichoke soup with chanterelle crusts

Ingredients for 4 servings:

• 2 artichokes
• Salt and pepper, white
• 1 tbsp lemon juice
• 1 cup milk
• 2 cups vegetable stock
• 1 cup of cream
• 1 handful of chanterelles
• 1 tbsp pine nuts
• 1 tsp sugar
• 2 tbsp cornmeal
• 1 tsp cornstarch
• 1 tbsp butter, liquid
• 8 slices of bread (dark sourdough bread)
• 1 tbsp pumpkin seed oil
• some sprouts (radish)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Caraway bread chips, pumpkin seed oil and radish sprouts

Clean the artichokes and chop the clean bases into large pieces. Boil in salted water acidified with lemon juice until 3/4 cooked. Remove from the water, pour in the milk and vegetable stock, and cook until cooked through. Season with salt and pepper. Blend, strain through a sieve, add the cream, and heat again. Foam into a froth before serving. Finely chop the pine nuts, clean and finely chop the chanterelles. Mix both together with the sugar, cornmeal, starch, and melted butter, and season with salt. The mixture should be coarsely crumbly. Spread thinly on baking paper or a silicone mat and bake in the oven at 180°C until golden brown. Let cool. Cut the bread into very thin slices and dry in the oven at 50°C. To serve: Whisk the soup with a hand blender and pour into warmed bowls, break off 2-3 pieces of the crusts and add them to the soup, add 1-2 bread chips, cut some radish sprouts and scatter them over the soup and drizzle with a few drops of pumpkin seed oil.