3 Dried Spring Morels bought = 1 free

2 Extra dried morels bought = 1 free

Pumpkin creamy soup with freeze-dried and frozen chanterelles

Pumpkin creamy soup with freeze-dried and frozen chanterelles

l'Essentiel

Easy - 10 Min

  • Dish type : Chanterelles
  • Difficulty : Easy
  • Preparation time : 10 min
  • Cooking time : 10 min
  • Recipe family : Gourmet but quickie
  • Cost : €6.90

Recipe offered by Les fins gourmets de chez Borde.

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Ingredients Quantity Price
Girolles lyophilisées €6.90

Ingredients (6 servings)

  • 1 pumpkin
  • 50 g Borde freeze-dried chanterelles
  • 100 g Borde frozen chanterelles
  • 50 g hazelnuts
  • Cream
  • 1 tablespoon hazelnut oil
  • Salt/pepper
  • 1 broth cube

Preparation

  1. Put the pumpkin cut into pieces and frozen chanterelles with the stock cube in a casserole dish, cover with water and cook for 30 minutes.
  2. Meanwhile, crush the hazelnuts, fry them in a pan and mix them with the rehydrated freeze-dried chanterelles. Reserve.
  3. Mix the soup and adjust the seasoning. Add a little cream.
  4. Serve with the mushrooms/hazelnut mixture on the cream and serve.

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