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Cream Of Red Bliss Potatoes With Chanterelle And Chives

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  Vegetable oil 2 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped leek 1⁄4 Cup (4 tbs), chopped
  Minced garlic 1⁄2 Teaspoon
  Thyme sprig 1
  Marjoram sprig 1
  Bay leaf 1
  Red bliss potatoes 1 Pound, diced
  Chicken stock 6 Cup (96 tbs)
  Butter 4 Tablespoon, divided
  Fresh chanterelles 1 Cup (16 tbs), washed and patted dry
  Whipping cream 1 Cup (16 tbs)
  Chopped fresh chives 1 Tablespoon

Heat oil in large saucepan; add onion, celery, leek, garlic, thyme, marjoram and bay leaf.
Cook until vegetables are tender.
Stir in potatoes and stock.
Bring mixture to a boil.
Reduce heat to low; simmer until potatoes are tender.
Remove bay leaf.
Place soup in blender; blend until smooth.
Return to pan.
Heat 2 tablespoons butter in small skillet; add mushrooms.
Cook until tender; add to soup.
Stir in cream and remaining butter.
Season to taste with salt and pepper.
Sprinkle each serving with chives.

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Cream Of Red Bliss Potatoes With Chanterelle And Chives Recipe