Creamy chanterelle soup with herbs
6 servings
60 minutes
Creamy chanterelle soup with herbs is a delicate dish embodying the coziness and sophistication of Italian cuisine. Chanterelles, with their subtle nutty-fruity aroma, blend with the soft taste of potatoes, sweet onions, and spicy thyme. White dry wine adds a hint of acidity, while chicken broth and rich cream give the soup a velvety texture. The finished soup transforms into a refined puree, complemented by crispy chanterelle chips and fresh herbs. This dish is perfect for a cozy dinner or festive table, pairing well with white wine and fresh bread.
1
Soak the chanterelles in water for 30 minutes to wash off the soil and dirt. Rinse the mushrooms under running water.
- Chanterelles: 860 g
2
Cut the potatoes randomly and fry them in a pan. Clean and chop the onion, fry it in the pan with the potatoes and chanterelles until semi-cooked.
- Potato: 250 g
- Onion: 170 g
- Chanterelles: 860 g
3
Then add wine and thyme, wait until half of the wine evaporates. Next, add chicken broth and reduce it by half. Add cream, bring to a boil, and wait for 3-5 minutes.
- Dry white wine: 100 ml
- Thyme: 1 g
- Chicken broth: 250 ml
- Heavy cream 35% fat: 150 ml
4
Add spices, salt, pepper to taste, and blend in a mixer until smooth.
- Salt: 2 g
- Ground black pepper: 2 g
- Vegetable oil: 80 ml
5
For decoration, we take several chanterelles, tear them into feathers, and bake in the oven for 3 minutes until a crispy crust forms. We pour the soup into a bowl and garnish with chanterelle chips. It can also be decorated with cress salad and spinach oil.
- Chanterelles: 860 g
