Chanterelle Fenouil Soup
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 ounces chanterelle mushrooms, chopped
- 1 fennel bulb, chopped
- 2 shallots, finely diced
- 2 medium potatoes, skin off, chopped
- 1 cup milk (or half & half, for a richer soup!)
- 1 cup beef stock
- 2 tablespoons extra virgin olive oil
- paprika
directions
- In a large soup pot, add the Olive Oil, shallots and fennel. Saute for 4 to 5 minutes, until the shallots and fennel become fragrant.
- Add the stock, milk, chopped chanterelle mushrooms and potatoes, cover the pot and simmer for 20 minutes.
- Remove from heat and allow the soup cool down for 15 minutes. Use blender or food processor to puree the soup in batches until smooth.
- Return the soup to the pot and heat until warmed through. Garnish with several dashes of Paprika. Serve it hot or cold.
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RECIPE SUBMITTED BY
A working Sommelier (no, seriously.) with a delusion of French gastronomy grandeur!