Super Sizzling Potato Soup with Chanterelles (chanterelles)
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 large potato (s)
- 200 g chanterelles
- 1 pack ham, raw, diced
- 1 cup sour cream
- 1 leek
- 2 medium onion (s), white
- 1 liter vegetable stock, instant
- olive oil
- Herbs, e.g. parsley, basil etc.
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes. Clean and wash the leek, cut into thin slices. Fry both together in a saucepan with a little olive oil. Deglaze with the broth and bring to the boil.
- When the potatoes are done, remove a small amount and set aside (come back later). Finely puree the soup with potatoes and leek. Add the potatoes again.
- Finely dice the onion and clean the chanterelles, cut into small pieces. Fry the ham cubes in a pan, then add the onions and roast them until they are translucent. Then add the chanterelles and fry everything well.
- Add the mixture to the soup. Finally, stir in the sour cream and a few herbs as you like.
- Decorate with fresh parsley and serve.
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