Chanterelle Carrot Cauliflower Soup
Ah, Autumn! Especially on a sunny day like this one today, I can’t seem to find one thing wrong with Autumn. The colors of nature are amazing and the food you can find in the forest.. don’t even get me started on that!
With my freezer full of lovely Chanterelles, I decided to make a Chanterelle soup. These are usually combined with potatoes, but since I did not want to incorporate these in my soup, I tried to think of a good alternative. Since I really wanted to keep the amazing chanterelle color, I tried to think of a vegetable that would be similar in color as potatoes since those seem to give the color I want. I immediately thought of cauliflower and decided to give it a try. I have to say, I’m really satisfied with how the soup turned out.
1 large carrot, chopped
130 g cauliflower, chopped
160 g Chanterelles, roughly chopped
1/2 medium onion
Salt and nutmeg to taste
Thyme and sour cream for serving
1. Bring a medium pot of salted water to a boil. Add carrots and cauliflower and cook for 15 minutes or until vegetables are soft. Drain the vegetables but save about half of the water. You will need it for the soup.
2. In the meantime, heat a medium pan with olive oil. Add onions and cook until translucent. Add the chanterelles, season to taste and sauté until all the water that comes from the mushrooms evaporates (about 5 minutes).
3. Save a few sautéed Chanterelles for serving.
4. Transfer the cooked vegetables and sautéed chanterelles to a food processor and process until smooth. Add a little water (that you saved from cooking) at a time to achieve desired consistency.
5. Garnish with the remainig Chanterelles and serve with some fresh or dried thyme and sour cream.