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Carrot and chanterelle soup

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Origin of dish:  Turkey
Type of cooking:  Hob
 
Preparation time: 20 minutes
Cooking time: 30 minutes
 
Ingredients (serves 4):


Method:

Peel and thinly slice the shallots and garlic.
Prepare and wash the chanterelles.

In a frying pan, heat a dash of hazelnut oil and sweat the shallots, garlic and chanterelles. Keep a few chanterelles aside for decorating.

Peel and cut the carrots into cubes and add to the pan. Pour in the white wine, leave to reduce and add the chicken broth. Add a small amount of salt plus the parsley. Leave to simmer for about half an hour and check the carrots are cooked by tasting one.

Mix the soup, add the creme fraiche and heat. Remove from the heat when your soup starts to boil. Add seasoning to taste.

Cut the gingerbread into small cubes and fry slightly. Warm the chanterelles, place them on the side of each plate, pour the soup into bowls and garnish with the gingerbread croutons.

Variations: the chicken broth can be replaced with water; the gingerbread with cubes of smoked ham.
Advice: © Priméale

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