Peel the potatoes and cut them into cubes, cook them in lightly salted water until soft. Drain, mix with the butter and cream and puree with the magic wand. Add as much vegetable stock until the desired consistency is achieved. Season to taste with salt, pepper and a little nutmeg and bring to the boil again briefly.
To serve the soup, fry the cleaned and chopped chanterelles in the butter and season with salt and pepper.
Divide the soup on deep plates, add four good drops of wild garlic pesto to the edge and the fried chanterelles in the middle.
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