Zucchini Bisque with Mushrooms
ready in 55 min.
1 serving contains
|Saturated Fat Acids||18.41 g|
|Sugar added||0 g|
Recipe author: EAT SMARTER
for 4 servings
Clean the chanterelles and leave them whole or cut them in half, depending on size.
Heat 1 tbsp butter in a pan, add the courgettes, shallots and garlic and sweat until soft. Deglaze with white wine and heat until the wine has evaporated. Add the stock and cream and simmer gently over a low heat for about 20 minutes.
Sweat the chanterelles in the rest of the butter, remove from the heat and season with salt and pepper.
Puree the soup, stir in the crème fraîche, and season to taste with salt, pepper and nutmeg.
Finally stir in the parsley and chanterelles and serve in warmed bowls.