Sponge Carving
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg mushrooms, various (forest mushrooms, e.g. chestnuts, chanterelles, birch mushrooms, pearl mushrooms)
- 4 large potatoes, waxy
- 1 yellow turnip
- 1 piece (s) celeriac, small
- 100 g bacon, fatter
- 2 bay leaves
- 2 vegetable stock cubes
- 2 teaspoons, leveled caraway seeds
- 3 tablespoon butter
- 2 tablespoon flour
- 1 tablespoon sugar
- salt and pepper
- marjoram
- chervil
- vinegar
Print Recipe
Pin Recipe Instructions
- Thoroughly clean the forest mushrooms and cut into small pieces. Clean the potatoes, celery and beetroot and cut into slices. Put everything together with bay leaves, marjoram, caraway seeds and the stock cubes in about 1.5 liters of water, bring to a boil and simmer the soup until the potatoes are soft but not disintegrated.
- Dice the bacon, fry until crispy and add. Prepare a light roux (roux) with butter and flour and stir into the soup. Bring to the boil until the soup is creamy and finally season with salt, pepper, sugar and vinegar. Serve sprinkled with chervil leaves.
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