Potato and chanterelle soup
easy
60 mins
60 mins
Ingredients
- 50 g streaky smoked bacon
- 2 medium-sized onions
- 1/3 Pot of fresh thyme
- 800 g floury potatoes
- 150 g Carrots
- 20 g Butter or margarine
- 7-10 Tbsp Pepper
- 1 l Vegetable broth (instant)
- 250 g fresh chanterelles (or a jar of 275 ml/150 g detached chanterelles)
- 150 g Fresh cream
- 7-10 Tbsp Salt
Directions
- 1
Cut rind from bacon, dice bacon finely. Peel and finely dice onions. Wash the thyme and remove the leaves from the stems, except for a little garnish. Wash, peel and chop the potatoes and carrots. Leave rind in a pot and remove. Add fat and fry half of the onions in it.
- 2
Add potatoes and carrots and steam briefly. Add thyme, season with pepper and pour on broth. Bring to the boil, cover and cook for 15-20 minutes. Meanwhile clean the chanterelles, wash them thoroughly several times and drain them. Mash the potatoes and carrots in the stock (if the soup is too thick, add some water if necessary). Stir in 100 g crème fraîche and season to taste with salt and pepper. Heat the soup again. Drain the bacon in a pan. Add the onions first, then the chanterelles and fry briefly. Season with pepper and possibly some salt. Arrange the soup in deep plates.
- 3
Stir in 100 g crème fraîche and season to taste with salt and pepper. Heat the soup again. Drain the bacon in a pan. Add the onions first, then the chanterelles and fry briefly. Season with pepper and possibly some salt. Arrange the soup in deep plates. Add a spoonful of crème fraiche to each soup and finally place the chanterelles in the plates. Serve garnished with thyme
Nutrition Facts
380 kcal
30 g
24 g
7 g
More Delicious Recipes
