For 4 people
Preparation time: 20 min
Cooking time: 30 min
200g chanterelle mushrooms
1 garlic clove
100ml white wine
1 dash of hazelnut oil
2 tablespoons of crème fraîche
1l chicken broth
4 slices of gingerbread (not too sugary)
Salt and pepper
Peel and thinly slice the shallots and garlic.
Prepare and wash the chanterelles.
In a frying pan, heat a dash of hazelnut oil and sweat the shallots, garlic and chanterelles. Keep a few chanterelles aside for decorating.
Peel and cut the carrots into cubes and add to the pan. Pour in the white wine, leave to reduce and add the chicken broth. Add a small amount of salt plus the parsley. Leave to simmer for about half an hour and check the carrots are cooked by tasting one.
Mix the soup, add the creme fraiche and heat. Remove from the heat when your soup starts to boil. Add seasoning to taste.
Cut the gingerbread into small cubes and fry slightly. Warm the chanterelles, place them on the side of each plate, pour the soup into bowls and garnish with the gingerbread croutons.
Variations: the chicken broth can be replaced with water; the gingerbread with cubes of smoked ham.