Creamy Chanterelle Soup with Foie Gras

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Creamy Chanterelle Soup with Foie Gras
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
400 grams Chanterelle
1 onion
3 garlic cloves
200 grams Celeriac
1 Tbsp butter
150 grams Foie gras ( or foie gras parfait, from a jar)
salt
Nutmeg (freshly grated)
400 milliliters Chicken broth
300 milliliters Whipped cream
1 Tbsp Walnut oil
freshly ground peppers
Chervil (for garnishing)

Preparation steps

1.

Rinse chanterelles in hot water for a few seconds and drain on paper towels. Clean mushrooms and chop, if necessary. Peel onion, garlic and celery, cut into small cubes.

2.

Melt butter in a saucepan and saute foie gras (or goose liver parfait).  Add onion and garlic and saute until translucent. Add celery and 300 grams of chanterelle (10 ounces) and saute until lightly browned, stirring occasionally. Season with salt and nutmeg.

3.

Add chicken broth and bring to a boil. Simmer, covered, for about 10 minutes. Puree in a blender. Add cream, bring to a boil and season to taste. Heat walnut oil in a pan and saute remaining chanterelles briefly.

4.

Pour soup into bowls and top with sauteed chanterelles. Season with pepper and garnish with fresh parsley leaves. Serve.