Tom's meadow soup with butter-fried chanterelles
Ängamat is a fantastically delicious soup made with Swedish harvest vegetables. This recipe also includes butter-fried chanterelles.
Ingredients · Servings 4
- Soup base
- 1 yellow onion
- 1 clove of garlic
- 0.5 pot fresh thyme (bundle tied in string)
- 1 dl dry white wine
- 7 dl vegetable broth
- 4 dl whipping cream
- cornstarch, to the rescue
- olive oil, for frying
- Vegetables
- 400 g chanterelles
- 300g carrot
- 300 g parsnips
- 300 g celeriac
- 100 g baby spinach
- 1 cup fresh parsley, chopped
- neutral rapeseed oil, for frying
- butter, for frying
- salt
- black pepper
- Garnering
- 0.5 box cress
- 0.5 lemon (finely grated zest)
- olive oil
Method · 30 min
- Soup base
- Peel and chop the onion and garlic. Fry in olive oil in a saucepan.
- Pour in the white wine and broth. Bring to a boil. Add the thyme and whisk in the cream. Let reduce for a while.
- Lightly coat with cornstarch mixed with a little cold water. Season with salt. Remove the thyme.
- Vegetables
- Peel all vegetables. Cut into "spoon-friendly" pieces. Boil them until soft in salted water.
- Fry the chanterelles until crispy and delicious, first in rapeseed oil and then add a knob of butter. Season with salt and pepper.
- Pour everything into the slightly cooled soup before serving. Bring to a boil. Stir in the spinach and parsley. Taste.
- Garnish with cress and finely grated lemon zest. Drizzle with a little olive oil and grind black pepper.
Don't forget to sort the peels from the vegetables and leftovers from the herbs for more sustainable cooking, and enjoy your soup. /Kitchen editorial team.
