Family Best Time >> Food

Fresh herbs in garlic and chanterelle mushroom broth


Ingredients:4 people
  • chanterelles (fresh or frozen)
    200 g
  • flat-leaf parsley
    1 bunch
  • chervil
    1 bunch
  • tarragon
    1 bunch
  • chives
    1 bunch
  • chicken stock (or broth)
    1 litre
  • garlic
    4 cloves
  • coarse Guérande salt


Preparation:


    Difficulty:[usr 2]

    Wash and stem the herbs, reserve a few stalks of chervil for decoration.

    Bring the chicken stock to the boil with the coarse salt, cook the herbs for 5 minutes and the degermed and crushed garlic

    Drain them, rinse them under cold water, keep the cooking broth.

    Place the herbs and garlic in a blender, puree.

    Fry the chanterelles just wiped in the hot butter for 8/10 minutes.

    Reheat the broth without letting it boil. Adjust the seasoning (salt/pepper).

    Divide the chanterelles among four soup plates and pour the hot broth over them.

    Garnish with sprigs of chervil.