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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Delicious summer soup which can be served hot or cold. A short departure from the classic Vichyssoise, and certainly easier to make! Ingredients:
2 ounces chanterelle mushrooms, chopped |
1 fennel bulb, chopped |
2 shallots, finely diced |
2 medium potatoes, skin off, chopped |
1 cup milk (or half & half, for a richer soup!) |
1 cup beef stock |
2 tablespoons extra virgin olive oil |
paprika |
Directions:
1. In a large soup pot, add the Olive Oil, shallots and fennel. Saute for 4 to 5 minutes, until the shallots and fennel become fragrant.
2. Add the stock, milk, chopped chanterelle mushrooms and potatoes, cover the pot and simmer for 20 minutes.
3. Remove from heat and allow the soup cool down for 15 minutes. Use blender or food processor to puree the soup in batches until smooth.
4. Return the soup to the pot and heat until warmed through. Garnish with several dashes of Paprika. Serve it hot or cold.
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