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Peel potatoes and cut into small cubes. Peel and dice
onion. Clean chanterelle, halve or quarter the large.
Heat butter in a saucepan, sauté onion, add diced potatoes and pour in
the soup. Season with bay leaf, thyme, caraway, salt and pepper and
bring to a boil.
When the potato cubes are still firm, remove a third and reserve for
added to soup. Remove bay leaf and puree the soup with creme fraiche and
season.
Fry chanterelles in olive oil briefly, add potatoe cubes and season with
salt. |
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