With autumn the soup season begins. Because let's face it: who wants to cook or eat soup at 30 degrees. I surly do not want. Well, I'm not talking of cold soups. You can prepare them during the summer. Since you don’t even have to turn on the stove. Now it's getting colder and soups are more than welcome. My first soup I cooked is this delicious potato soup with chanterelles. A simple potato soup was too boring for me, so I spiced it a bit up. And the result is just WOW.
For 2 servings you
need:
vegetable
oil
1
onion
400
g floury potatoes
3
carotts
1
handful fresh thyme + some for garnishing
pepper
500
ml water
25
g bacon
100
g fresh chanterelles
75
g crème fraîche
salt
This is how we proceed:
Peel onion and chop finely. Wash, peel and cut into large pieces the potatoes and carrots. Wash thyme.
In a saucepan, heat some oil and fry half of the onions. Add potatoes and carrots and sauté briefly. Add thyme, season with pepper and add the water. Bring to a boil, cover and cook at medium heat for 20 minutes
In a saucepan, heat some oil and fry half of the onions. Add potatoes and carrots and sauté briefly. Add thyme, season with pepper and add the water. Bring to a boil, cover and cook at medium heat for 20 minutes
Meanwhile cut the bacon into small cubes. Wash chanterelles thoroughly and drain.
In a pan fry bacon. Add the other half of the onions and the chanterelles and sauté for 5 minutes. Season with pepper and salt.
In a pan fry bacon. Add the other half of the onions and the chanterelles and sauté for 5 minutes. Season with pepper and salt.
Puree potatoes and carrots (if the soup is too thick you may add a little more water). Add 75 g crème fraîche and season with salt and pepper. Reheat soup.
Pour soup in deep plates. Add a spoonful of crème fraîche to the soup. Distribute chanterelles and bacon in the dish. Garnish with thyme and serve.
What do you think about this soup? Which soup do you cook now in autumn?
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