Chanterelle potato cream soup

Name: Chanterelle potato cream soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 collar spring onions (approx. 200 g); 500 g floury potatoes; 50 g Butter or margarine; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1 l Vegetable broth (instant); 300 g fresh little chanterelles; 200 g Whipped cream; 7-10 Tbsp Borage Flowers; 7-10 Tbsp Variant: Pepper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 collar spring onions (approx. 200 g)
500 g floury potatoes
50 g Butter or margarine
7-10 Tbsp Pepper
7-10 Tbsp Salt
1 l Vegetable broth (instant)
300 g fresh little chanterelles
200 g Whipped cream
7-10 Tbsp Borage Flowers
7-10 Tbsp Variant: Pepper

Directions

1
Clean and wash the spring onions, cut off the white ends and slice finely. Leek onion green likewise finely cut and put aside. Peel, wash and chop the potatoes. Heat 20 g fat in a pot.
2
Sauté white spring onion pieces and potatoes in it, season with pepper and a little salt and add stock. Bring to the boil, cover and simmer for 10-15 minutes. Meanwhile clean the chanterelles, wash them several times briefly and thoroughly and drain them.
3
Heat 30 g fat in a frying pan and fry the chanterelles for approx. 5 minutes while turning. Finally, add green spring onion pieces, except for a little bit for sprinkling, and fry briefly. Season the chanterelles with salt and pepper and set aside.
4
Whip the cream until semi-stiff. Mash the potatoes in the stock with a chopping stick. Add chanterelles to the soup and cook again for about 1 minute. Stir half of the cream into the soup and season with salt and pepper.
5
Divide the soup into bowls or deep plates and pour a blob of whipped cream on each. Sprinkle with remaining spring onions and possibly grind some coarse black pepper over it.
6
Serve garnished with borage flowers.