Summary

Ingredients

• 150 g potato (s), waxy
• 300 g black salsify (s)
• 4 shallot (s)
• 5 tablespoon oil or clarified butter
• 600 ml vegetable stock
• 250 g whipped cream
• Salt and pepper
• Chilli flakes
• vanilla
• 150 g chanterelles, small, cleaned

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Instructions

1. Peel and dice the potatoes, salsify and shallots.
2. Sauté the shallots in the oil, add the potatoes and black salsify, fill up the vegetable stock and cook until soft. Pour on the cream, simmer a little more, puree and strain through a sieve.
3. Bring to the boil again and season to taste.
4. Fry the chanterelles in a pan, season with salt, pepper, chilli flakes and vanilla. Serve the soup with the chanterelles.