John Myers
Chanterelle Soup
The perfect chanterelle soup recipe with a picture and simple step-by-step instructions.
also
- 1 Diced potatoes approx. 150 gr.
- 1 tbsp Oil
- 600 g Chanterelles cleaned and weighed. TK
- 200 ml Cream
- 750 ml Broth
- 200 g Small chanterelles, cleaned, weighed … possibly TK
- 1 teaspoon Butter
- Salt, pepper, lemon peel
- ***********
- Chive rolls
- Let the oil get hot in a saucepan and sauté the potatoes and onions, add the chanterelles and fry them briefly
- Pour in the cream and stock and let the soup simmer gently for about 30 minutes
- Finely puree the soup with a hand blender and season to taste … Season with a little salt and pepper
- Fry the small chanterelles for the garnish in the butter and season with salt, pepper and a little lemon zest
- Divide the soup into plates and place the fried chanterelles on top, sprinkle with chives and serve
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