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Frothy pea soup shooters with chanterelles
(1 vote)
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 30 mins
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Ingredients
for
4
- Ingredients
- 250 grams Peas (frozen)
- 200 grams Chanterelle
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 500 milliliters Chicken broth (or vegetable broth)
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 150 milliliters milk
Preparation steps
1.
Thaw the peas. Wipe the chanterelles with a damp cloth and halve if large.
2.
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.
3.
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.
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