Creamy Chanterelle and Young Potato Chowder

Creamy Chanterelle and Young Potato Chowder

40 min
Medium
1 serv.
620 g / 1 serv.

Rating

Average rating:—

Description

A tender creamy soup with wild chanterelles, young potatoes and crispy bacon. A warming and nutritious single-serving dish.

  1. Rinse and dry the chanterelles, then cut into small pieces. Peel the young potatoes and dice into 1.5 cm cubes.
  2. Cut the bacon into small cubes. Finely dice the onion and celery. Mince the garlic.
  3. Heat sunflower oil in a pot and fry the bacon until golden and crispy over medium heat (3–4 minutes). Transfer the bacon to a paper towel.
  4. In the same pot, sauté the onion and celery until soft (3 minutes). Add garlic and thyme, cook for another 30 seconds.
  5. Add the chanterelles and sauté for 5–6 minutes until the liquid evaporates. Sprinkle with flour, paprika and nutmeg, stir well.
  6. Pour in the chicken broth and bring to a boil. Add the potatoes, reduce heat and simmer covered for 15 minutes until the potatoes are tender.
  7. Pour in the 10% cream, season with salt and pepper. Warm the soup over low heat for 3–4 minutes without boiling.
  8. Slice the baguette and toast until crispy in a toaster or dry skillet.
  9. Ladle the soup into a bowl, top with crispy bacon and serve with the toasted baguette.
723
117 kcal / 100 g
kcal
22.8 g
3.7 g / 100 g
Protein
57.4 g
9.3 g / 100 g
Carbohydrates
44.2 g
7.1 g / 100 g
Fats