Chanterelle soup

Ingredients for 4 servings:

• 3 spring onions, depending on thickness
• 800 g chanterelles
• 3 tbsp oil, neutral, e.g. sunflower oil
• ½ clove(s) garlic
• 800 ml veal stock or meat broth, for vegetarians vegetable broth
• 300 ml whipped cream
• 2 tbsp parsley
• 1 m.-sized potato(s)
• salt and pepper
• 2 tbsp sherry fino
• some parsley, flat for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

sophisticated and delicious

Rinse the spring onions briefly under running water, trim off the roots and green leaves, and chop the spring onions into small pieces. Clean the chanterelles, i.e. use a piece of kitchen paper or a mushroom brush to remove any dirt, but do not wash them so they don’t become watery, and trim off any dry parts, such as the lower end of the stem. Set aside 2-3 small chanterelles per person (about 100g in total). Now chop the remaining 700g of chanterelles. Rinse the parsley under cold water, remove the stems, and chop finely. Wash, peel, and dice the potatoes. Heat the oil in a tall pot. Sauté the spring onions, chanterelles, and potatoes briefly (1-2 minutes), then top up with stock and 200ml of the cream. You’ll need the remaining cream for serving. Now add the parsley and the finely chopped garlic. Bring the soup to a boil, put the lid on the pot. Reduce the heat so that the broth is just simmering. Cook at a gentle simmer for about 30 minutes. Remove the pot from the heat and purée the soup. Season to taste with salt, pepper, and sherry. To garnish, heat 1 tablespoon of oil in a small pot or pan. Briefly fry the reserved chanterelles for about 3-4 minutes. Only now, with a hand blender, froth the soup with a dash of the remaining cream and immediately serve in soup bowls or soup cups. Serve garnished with chanterelles and a few parsley leaves. Tip: The soup can also be cooked in advance. After cooking, refrigerate the soup and the cleaned chanterelles. Just before serving, heat the soup, season to taste, and froth as described above. Garnish with fried chanterelles and parsley leaves. Vegetarians can substitute vegetable broth for the veal/meat broth.