- 2 Zucchini
- 1 teaspoon Canola oil
- 500 milliliters Vegetable broth
- 1 sprig fresh Tarragon
- 2 tablespoons Sour cream
- Iodized salt
- 1 pinch ground ginger
- 40 grams Chanterelle
Rinse and slice zucchini. Heat a little oil in a pan and cook zucchini slices until soft. Add vegetable stock and simmer for about 10 minutes. Rinse and shake dry tarragon, pluck off leaves and chop finely.
Puree soup with an immersion blender, bring to a boil and whisk in sour cream. Season with iodized salt and ginger powder to taste and keep warm on low heat.
Clean chanterelles and chop, if desired. Heat a little oil in a pan and saute mushrooms for a few minutes and season lightly with salt. Pour soup into bowls and top with chanterelles. Sprinkle with chopped tarragon and serve.