Cream Of Red Bliss Potatoes With Chanterelle And Chives Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup chopped leek | ||
| Garlic | 1/2 Teaspoon, minced | |
| Thyme sprig | 1 | |
| Marjoram sprig | 1 | |
| Bay Leaf | 1 | |
| 1 lb. red bliss potatoes, diced | ||
| Chicken stock | 6 Cup (16 tbs) | |
| Butter | 4 Tablespoon, divided | |
| 1 cup fresh chanterelles, washed and patted dry | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Chopped fresh chives | ||
Directions
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.
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.
Chef
