Frothy Pea Soup Shooters with Chanterelles
Thaw the peas. Wipe the chanterelles with a damp cloth and halve if large.
Peel the shallot and garlic and finely chop. Sauté in hot butter until translucent, add the peas and chanterelles and sauté for about 2 minutes. Pour in the chicken stock and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the cream and purée the soup.
Season with salt, pepper and nutmeg. Distribute among serving glasses. Warm the milk, froth then spoon the foam over each serving of soup. Sprinkle with nutmeg to serve.