Potato soup with chanterelles recipe
Potato Soup with Chanterelles recipe
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|800 ml||vegetable stock|
|1 handful||garden cress|
|salt and pepper|
Peel and dice the potatoes. Clean and dice the leek and the carrot.
In a skillet, heat 2 tablespoons of butter, then add the vegetables and sauté for a minute. Add the vegetable stock, bring to the boil and cook for 15 minutes.
Clean the chanterelles and sauté in the remaining butter.
Add some of the cress into the soup and set the remaining aside for garnishing. Purée the soup with a hand blender and season to taste with salt and pepper.
Evenly divide the chanterelles into 4 soup plates, ladle the soup over the mushrooms and garnish with the remaining cress.
ca. 20 min
ca. 30 min
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