Creamy Soup with Chanterelles and Leeks
6 servings
20 minutes
Chanterelles are cream's best friend, and their ghostly sweetness becomes more obvious in this combination. To avoid slipping into completely dessert-like combinations, use a tart mushroom broth in the soup - preferably a mix of wild mushrooms .
1
Cut the potatoes into medium cubes and boil in boiling water until half cooked.
- Potato: 1 piece
2
Slice shallots and leeks into half rings, tear chanterelles into segments.
- Shallot: 50 g
- Leek: 50 g
- Chanterelles: 160 g
3
Sauté shallots and leeks in a heavy-bottomed saucepan with a mixture of butter and olive oil.
- Shallot: 50 g
- Leek: 50 g
- Butter: 20 g
- Olive oil: 20 ml
4
Add chanterelles to the onion and sauté everything together. Then pour in the broth, bring to a boil, and simmer for 5 minutes.
- Chanterelles: 160 g
- Mushroom broth: 1 l
5
Add cream, then potatoes. Bring to a boil and remove from heat. Serve garnished with dill and truffle oil.
- Heavy cream 35% fat: 300 ml
- Potato: 1 piece
- Dill: 2 sprigs
- Truffle oil: to taste
