Chanterelle Brouet with Almonds and Saffron | Flavours of Autumn
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15 min
Quick
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O interpretare rafinată a tradiției medievale franceze: gălbiori proaspeți și cărnoși sotați în unt și ulei de măsline aromat, infuzați lent într-o bază catifelată de lapte de migdale neîndulcit, parfumată cu firicele delicate de șofran și cimbru. O supă nobilă, reconfortantă și plină de savoare tomnatică.
Preparation method
Preparing the infusion and aromatics
In a small saucepan, gently warm 100 ml of almond drink without letting it boil. Add the saffron threads and leave to infuse for 10-15 minutes, until the liquid takes on an intense golden hue and a noble aroma.
Clean the chanterelles with a soft brush or a damp paper towel to remove any traces of dirt. Cut larger mushrooms in half, keeping smaller ones whole. Finely chop the shallots.
Sautéing and cooking the soup
In a large heavy-bottomed pot, melt the butter together with the olive oil over medium heat. Add the chopped shallots and sauté for 2-3 minutes until translucent and sweet, without browning.
Chef's tip
Unsweetened almond milk gives the soup a delicate velvety texture and a subtle nutty note without feeling heavy, honoring the refined spirit of great medieval French soups.
For the complete experience, serve this soup alongside warm slices of French baguette, lightly toasted with a little butter and garlic.
Ingredients
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