Cream Of Chanterelle Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g chanterelles
- 1 onion (s)
- 1 carrot (s)
- 20 g celeriac
- 80 g cream cheese
- 1 bunch parsley
- 200 ml cooking cream
- 250 ml vegetable stock
- 50 ml white wine
- salt and pepper
- Allspice powder
- nutmeg
- 1 ½ tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Chop the onion, carrot and celery into small pieces. Clean the chanterelles and cut in half or quarter - depending on the size. Chop the parsley into small pieces
- and put on the vegetable stock.
- Set aside half of the diced onion and a small handful of smaller chanterelles. They will later be used as an addition to the soup.
- Heat about 1 tablespoon clarified butter in a saucepan and sweat half of the onion, carrot and celery in it. Then add the sliced chanterelles and the parsley. Braise the chanterelles, stirring constantly.
- Pour in the vegetable stock and add the cooking cream. Bring to the boil together once. Take the pot off the heat and puree the contents with a blender until the desired creamy consistency is achieved.
- Now season the soup with the spices and the wine to your own taste and put it back on the stove. Add the cream cheese and let it melt.
- Sauté the onion cubes that were initially set aside and the small chanterelles with about 1/2 tablespoon clarified butter in a pan and season with salt and pepper. Add to the soup and serve.
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