Creamy Chanterelle Soup with Foie Gras
Ingredients
- 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
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.
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.
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.
Pour soup into bowls and top with sauteed chanterelles. Season with pepper and garnish with fresh parsley leaves. Serve.
