Chanterelle season is upon us and we are cooking up these dandies with a lil’ sweet cream to make a lush soup paired with bread~pudding and some ripe fig for garnish Voila you have all the warmth and comfort all in one bowl.
Their lovely composition, supple texture and sweet taste makes the Chanterelle the sexiest shroom to come from the Earth with a boost of anti-oxidants and Vitamin D that aids in making their eater just as hot! Its like the first fruits of being enamored, you know how you cannot stop saying that persons name…well, have I introduced you to my Chanterelle?
One concession however you can have my soup but we would have to get to know each other a lot better before I give up my pudding… Bread Pudding recipe that is. Enjoy!
Chef Nadia Day’s Chanterelle and Fig Soup
4 tablespoons butter
2 tablespoons flour
2 cups Chanterelles
2 large finely diced shallots
3 Cloves garlic
1/2 cup St.Germain
1/2 cup heavy cream
1/2 cup half and half
1 Pint Chicken Broth
1/4 tsp Cayenne
Salt & White Pepper to taste
Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add shallots and saute for 2 minutes. Add Chanterelle and small pinch of salt, saute 5 minutes, stirring often. Add flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes. Add cream, half and half,St. Germain, salt, pepper and cayenne, heat on low~ below a simmer~for 10 minutes. Stir and garnish with wedges of fresh figs and lavender.
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