Chanterelle pea soup

Name: Chanterelle pea soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Potatoes; 2 Shallots; 300 g Chanterelles; 5 TABLESPOONS Olive oil; 800 ml Vegetable broth; 250 g frozen young peas; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 8 Stem(s) Thyme; 125 g Whipped cream; 7-10 Tbsp grated nutmeg; 8 discs Ciabatta bread

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Potatoes
2 Shallots
300 g Chanterelles
5 TABLESPOONS Olive oil
800 ml Vegetable broth
250 g frozen young peas
7-10 Tbsp Salt
7-10 Tbsp black pepper
8 Stem(s) Thyme
125 g Whipped cream
7-10 Tbsp grated nutmeg
8 discs Ciabatta bread

Directions

1
Peel, wash and chop the potatoes. Peel and finely dice the shallots. Wash and clean the mushrooms thoroughly and let them drain on kitchen paper. Heat 3 tablespoons of oil in a saucepan. Sauté potatoes, 150 g mushrooms and half diced shallots for about 3 minutes while turning.
2
Deglaze with broth and simmer for 10-15 minutes. Add peas 4 minutes before the end of the cooking time and cook along. In the meantime heat 2 tablespoons of oil in a pan. Fry the rest of the mushrooms for about 3 minutes while turning.
3
After 2 minutes add the remaining shallots cubes. Season with salt and pepper. Wash the thyme and dab dry. Put some stems aside for garnishing. Remove the remaining thyme leaves.
4
Take peas out of the soup as a garnish at will. Finely puree the soup. Stir in cream. Season to taste with salt, pepper and nutmeg, bring to the boil briefly. Stir in thyme leaves and arrange in bowls.
5
Add peas, fried mushrooms and thyme. Add the ciabatta bread.