French Chanterelle Soup | Delicate and Aromatic
(0)
40 min
Under an hour
Sezamo
O supă franțuzească de toamnă rafinată și catifelată, preparată din gălbiori proaspeți sotați în unt fin cu ceapă eșalotă și usturoi, stinși cu vin alb aromat și infuzați într-o supă limpede de legume cu cimbru. Îmbogățită la final cu smântână lichidă fină și pătrunjel proaspăt, servită alături de felii crocante de baghetă franțuzească caldă.
Preparation method
Ingredient preparation
Carefully clean the fresh chanterelles with a brush or a damp kitchen towel to remove any traces of dirt, then cut larger mushrooms in half or into quarters, leaving smaller ones whole. Finely chop the shallots and crush the garlic cloves. Finely chop the fresh parsley leaves.
Sautéing the chanterelles and cooking the soup
In a deep saucepan or heavy-bottomed pot, melt the butter over medium heat. Add the chopped shallots and crushed garlic, letting them sauté gently for 2-3 minutes until translucent and fragrant, taking care not to let them burn.
Add the cleaned chanterelles and thyme to the pot. Sauté the mushrooms over medium-high heat for 6-7 minutes, stirring occasionally, until the chanterelles release their liquid and begin to take on a golden hue.
Chef's tip
Do not wash chanterelles under running water, as they absorb liquid quickly and lose their firm texture and delicate aroma. Clean them gently with a soft brush or a damp cloth.
For an elegant presentation, you can set aside a few whole chanterelles browned in butter to place on top of each bowl just before serving.
45 min
Under an hour
