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Add a photoRaciónes: 6
Ingredientes
- 2 c. whipping cream
- 1 1/2 lb chanterelles (good luck!) or possibly other mushrooms, preferably wild
- 1 c. hazelnuts toasted, husked, and minced
- 5 lrg garlic cloves chopped
- 1 x onion minced
- 3 c. chicken or possibly dark vegetable stock
- 1 Tbsp. brandy Salt to taste Freshly-grnd white pepper to taste Snipped fresh chives Reserved hazel nuts
Direcciones
- Toast the hazelnuts in a 300 degree oven for about 15 min. Husk them, then chop, reserving 6 to 12 for garnish.
- Combine with cream, minced mushrooms, garlic, and onion in a large saucepan and cook over medium heat, stirring, till the liquid is well reduced - about 15 to 20 min. Puree.
- Bring the stock to a boil in a large saucepan, then stir the puree into it. Season with salt and pepper, then stir in the brandy. Press the soup hard through a sieve, discarding the solids.
- When ready to serve, heat the soup through, ladle into bowls, then top with the reserved hazel nuts and chives.
- Comments: A horrible pain to make, but sinfully good; a warm soup, it serves 6 people as a rich first course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 6 servings | |
| Calories 397 | |
| Calories from Fat 287 | 72% |
| Total Fat 32.66g | 41% |
| Saturated Fat 13.12g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 78mg | 3% |
| Potassium 616mg | 18% |
| Total Carbs 7.74g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.94g | 2% |
| Protein 20.68g | 33% |
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