Carrots – Celery Soup with Chanterelles

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g carrot (s)
  • 200 g celeriac
  • 2 medium onion (s)
  • 800 ml vegetable stock
  • 250 g cream or crème fraîche
  • 2 small can chanterelles
  • 1 box cress
  • salt and pepper
  • nutmeg
Carrots – Celery Soup with Chanterelles
Carrots – Celery Soup with Chanterelles

Instructions

  1. Finely dice the onions and fry in butter. Peel the carrots and celery, dice finely, add to the onions and add the vegetable stock. Bring the soup to a boil and simmer for about 20 minutes. When the vegetables are soft, puree everything with the magic wand, pour on the cream or crème fraîche and season with pepper, salt and nutmeg.
  2. Clean the chanterelles and fry them well in butter, season with salt and pepper.
  3. To serve, put the soup in cups or plates, put about 1 tablespoon of the fried chanterelles in the center and sprinkle with a little cress.

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