Welcome - you're so beautiful. Follow me for more recipes.
Today's recipe is:
Chanterelle and Potato Stew
Ingredients:
200 g chanterelles
1l water
1 bunch of soup vegetables (carrots, celery and leek), cut in pieces
3 spring onions, sliced
Some oil, broth or water
750 g potatoes, floury, diced
2 tsp vegetable stock or vegetable broth, homemade
2 bay leaves
Salt
½ tsp pepper (optional)
1 tsp marjoram
3 tbsp parsley, curly, fresh, chopped
Preparation
Sauté soup vegetables and spring onions in oil or water for about 3 minutes
Add potatoes, 1 litre of water, vegetable stock powder, bay leaves, salt and pepper and bring to the boil. Simmer gently for 20 minutes.
Fry chanterelles in a pan with a little water or oil
After cooking time 1/3 remove from the soup, puree finely in a blender and then return.
Add marjoram
Sprinkle soup with chanterelles and parsley
Tips:
Mom: this soup is well received. Serve the chanterelles separately, not on top of the soup. If necessary, puree them finely.
Save time: Cook the soup twice. Keeps in the fridge for up to 3 days. Can also be frozen.
Sunny greetings,
Daniela
Kommentare