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
Shopping List
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
- 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.
- Meanwhile, crush the hazelnuts, fry them in a pan and mix them with the rehydrated freeze-dried chanterelles. Reserve.
- Mix the soup and adjust the seasoning. Add a little cream.
- Serve with the mushrooms/hazelnut mixture on the cream and serve.
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