Creamy Carrot Soup

Summary

Ingredients

• 400 g carrot (s)
• 75 g chanterelles, fresh or canned
• 1 onion (s)
• Clarified butter
• Salt and pepper, black from the mill
• 300 ml broth, mild
• 1 pinch sugar
• 4 tablespoon whipped cream
• 1 tablespoon chives, cut into small rolls

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Instructions

1. Clean, peel and dice the carrots. Clean and wash the chanterelles carefully, drain well, cut into small pieces if necessary.
2. Peel onion and chop finely. In clarified butter in a saucepan, let it become translucent. Add the chanterelles and stir-fry. Salt and pepper and set aside.
3. Sweat carrots in clarified butter while stirring. Deglaze with the broth. Season with sugar, salt and pepper. Cover and simmer over medium heat for about 15 minutes. Puree the carrots directly in the pot with the hand blender. Then bring to the boil again. Stir in the cream, add a little more stock if necessary.
4. Season to taste, distribute on plates, sprinkle with the mushrooms and chives and serve.