Chanterelle Soup

Clean the spring onions and cut into fine rings. Cut the bacon into very fine cubes. Clean the chanterelles, rinse if necessary and dry thoroughly. Rinse the thyme and pluck the leaves from the stems.

Heat half the butter in a saucepan and sauté the onions until translucent. Add half of the thyme leaves and the chanterelles (1) and sauté for 3 to 5 minutes. Add the veal stock and whipping cream and simmer gently for 5 to 7 minutes.

Heat the remaining butter in a frying pan and roast the remaining chanterelles until brown. Add the bacon and let it render. Season the mushrooms with salt, pepper and nutmeg (freshly grated) and set aside.

Blend the mushrooms in the stock-cream mixture with a blender until a very smooth soup is formed. Mix the flour with a little cold water, stir into the soup and bring to the boil. Beat the soup again with the blender, add the fried chanterelles. Season the soup with salt, pepper and nutmeg (freshly grated). Serve sprinkled with the remaining thyme leaves.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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