John Myers
Chanterelle Cream Soup …
The perfect chanterelle cream soup … recipe with a picture and simple step-by-step instructions.
- 3 Servings Chanterelles from frozen stock *
- 20 g Butter
- 1 Chopped onion
- 2 Diced potatoes
- 2 Lovage twigs chopped
- 2 Black pepper from the mill
- 2 Salt
- 1 liter Broth **
- 1 Cuffs Chopped parsley
- Melt the butter in a sufficiently large saucepan and let the onion become translucent. Then add the frozen chanterelles and thaw, turning several times, and sear them gently. Add the potato cubes with lovage, season with salt and pepper and deglaze with the stock. Cover and cook over medium heat for about 30 minutes.
- Mix with the hand blender and let the cream flow in at the same time. Fold in the chopped parsley, season to taste and serve the fine cream soup on plates.
- * a portion of chanterelles from frozen stock = 250 g fresh chanterelles.
- ** I took the brew from the asparagus boil and therefore added a stock cube.
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