Chanterelle cream soup with greens: a fragrant and comforting delight
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4
Ingredients:
- 1.5 liters of water
- 500 g bones (beef or pork)
- 2 carrots
- 1 parsley root
- 1 medium leek
- 300 g chanterelles (wild mushrooms)
- 1 large onion
- 3-4 cloves of garlic
- 100 ml cooking cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh greens (parsley, dill) for garnish
Step 1: Preparing the base soup
Start by washing the bones thoroughly under cold running water to remove impurities. Then, place the bones in a large pot and add 1.5 liters of water. Bringing the water to a boil will take a little time, but don’t worry, it’s essential for obtaining a rich broth. Once the water starts boiling, reduce the heat and skim off the foam that forms on the surface with a skimmer. This step is important for achieving a clear and delicious soup.
Step 2: Adding the vegetables
While the broth is boiling, prepare the vegetables. Cut the carrots, parsley root, and leek into small cubes. These vegetables will add sweetness and flavor to your soup. After about 15 minutes of boiling the bones, add the chopped vegetables and continue to simmer for another 10 minutes.
Step 3: Chanterelles
In a separate pan, heat the olive oil and add the finely chopped onion and crushed garlic. Sauté them for 5-7 minutes until golden and fragrant. Then, add the cleaned and chopped chanterelles. These delicious mushrooms will transform your soup into a real feast. Sauté everything for 5 minutes, stirring occasionally.
Step 4: Combining the ingredients
Once the vegetables in the pot have boiled, add the mixture of chanterelles and onion. Let everything simmer together for 10 minutes, allowing the flavors to blend perfectly. Finally, remove the bones from the pot and blend the soup with an immersion blender until you achieve a smooth texture.
Step 5: Finishing the soup
After blending the soup, add the cooking cream and mix well. Season with salt and pepper to taste. If you prefer a less dense soup, you can add a little water or broth.
Step 6: Serving
Serve the chanterelle cream soup in deep bowls, garnished with chopped fresh greens. You can also add toasted bread croutons for extra texture. This recipe is perfect for chilly days, bringing a touch of comfort and warmth in every spoonful.
Personal suggestion: For a special touch, you can add a few drops of truffle oil before serving. This will enhance the flavors and turn the soup into a true gourmet delight.
Variations: If you don’t have chanterelles available, you can use champignon or shiitake mushrooms. You can also experiment with other vegetables, such as potatoes or zucchini, to create a rich and nourishing soup.
This chanterelle cream soup with greens is a simple and quick recipe, perfect for any occasion!
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4
Ingredients:
- 1.5 liters of water
- 500 g bones (beef or pork)
- 2 carrots
- 1 parsley root
- 1 medium leek
- 300 g chanterelles (wild mushrooms)
- 1 large onion
- 3-4 cloves of garlic
- 100 ml cooking cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh greens (parsley, dill) for garnish
Step 1: Preparing the base soup
Start by washing the bones thoroughly under cold running water to remove impurities. Then, place the bones in a large pot and add 1.5 liters of water. Bringing the water to a boil will take a little time, but don’t worry, it’s essential for obtaining a rich broth. Once the water starts boiling, reduce the heat and skim off the foam that forms on the surface with a skimmer. This step is important for achieving a clear and delicious soup.
Step 2: Adding the vegetables
While the broth is boiling, prepare the vegetables. Cut the carrots, parsley root, and leek into small cubes. These vegetables will add sweetness and flavor to your soup. After about 15 minutes of boiling the bones, add the chopped vegetables and continue to simmer for another 10 minutes.
Step 3: Chanterelles
In a separate pan, heat the olive oil and add the finely chopped onion and crushed garlic. Sauté them for 5-7 minutes until golden and fragrant. Then, add the cleaned and chopped chanterelles. These delicious mushrooms will transform your soup into a real feast. Sauté everything for 5 minutes, stirring occasionally.
Step 4: Combining the ingredients
Once the vegetables in the pot have boiled, add the mixture of chanterelles and onion. Let everything simmer together for 10 minutes, allowing the flavors to blend perfectly. Finally, remove the bones from the pot and blend the soup with an immersion blender until you achieve a smooth texture.
Step 5: Finishing the soup
After blending the soup, add the cooking cream and mix well. Season with salt and pepper to taste. If you prefer a less dense soup, you can add a little water or broth.
Step 6: Serving
Serve the chanterelle cream soup in deep bowls, garnished with chopped fresh greens. You can also add toasted bread croutons for extra texture. This recipe is perfect for chilly days, bringing a touch of comfort and warmth in every spoonful.
Personal suggestion: For a special touch, you can add a few drops of truffle oil before serving. This will enhance the flavors and turn the soup into a true gourmet delight.
Variations: If you don’t have chanterelles available, you can use champignon or shiitake mushrooms. You can also experiment with other vegetables, such as potatoes or zucchini, to create a rich and nourishing soup.
This chanterelle cream soup with greens is a simple and quick recipe, perfect for any occasion!