Potato and chanterelle puree soup
4 servings
60 minutes
Potato and chanterelle puree soup is a refined dish of Chinese cuisine that combines the delicate texture of potatoes with the aroma of forest mushrooms. Chanterelles, known for their slightly nutty flavor, add elegant depth to the soup, while tofu contributes softness and nutrition. Inspired by the traditions of Chinese gastronomy, this soup not only warms but also delights with subtle notes of soy sauce and sherry. Served with basil, it gains freshness and visual appeal. Ideal as a standalone dish or an accompaniment to a light dinner, this puree soup highlights the harmony of simple ingredients and the sophistication of Eastern cuisine.
1
Clean the chanterelles, cut the large mushrooms. Clean and chop the onion and potato.
- Chanterelles: 250 g
- Onion: 1 piece
- Potato: 250 g
2
Melt butter or margarine in a pot, sauté the mushrooms slightly, then remove from heat. The cooked mushrooms should remain warm.
- Butter: 1 tablespoon
- Chanterelles: 250 g
3
Sauté the onion and potato lightly in a pot, but do not let them darken. Add broth and simmer in a covered pot for 15 minutes.
- Onion: 1 piece
- Potato: 250 g
- Broth (stock): 500 ml
4
Before cooking, soak the tofu in cold water for 5 minutes, then dry it. Cut the tofu and add it to the onion and potatoes. Blend the ingredients until a thick, frothy, homogeneous mass forms. Pour everything into a pot and bring to a boil again. Season with soy sauce, pepper, and sherry.
- Tofu: 125 g
- Soy sauce: 3 tablespoons
- Ground black pepper: 2 g
- Dry sherry (fino): 2 tablespoons
5
Add chanterelles to the soup and heat well. Serve garnished with basil.
- Chanterelles: 250 g
- Basil: 0.5 bunch
