Dec 11

Dec 11 CHANTERELLE CHOWDER WITH CORN

1 onion
½ bulb fennel
3 cloves garlic
1 tablespoon olive oil
1 ½ teaspoons fresh thyme
2 - 2 ½ cups chanterelles
½ cup white wine
2 ½ cups vegetable stock
1 ½ cups cubed potatoes
1 cup corn kernels
¾ cup cream
2 tablespoons dill
salt
pepper
1 tablespoon lime juice

_ finely dice onion, garlic and fennel
_ roughly chop chanterelles
_ peel and cube potatoes
_ cook corn until bright yellow and tender
[if you don’t get fresh ones - canned is fine too]
_ heat olive oil in a pan
_ sauté onions, fennel and garlic with a pinch of salt
[for about 7 minutes - until onions are translucent]
_ reduce heat to medium-high
_ add thyme leaves and chanterelles
_ sauté until caramelized in parts [3-5 minutes]
_ deglaze with wine
_ add potato cubes and vegetable stock
_ bring to a simmer and cook until potatoes are tender
[about 15 minutes]
_ add corn and cream and simmer until corn in warmed through
_ stir in dill, 0.5 teaspoons salt, pepper and lemon juice
_ adjust seasoning to your liking

EIERSCHWAMMERLSUPPE MIT MAIS

1 Zwiebel
½ Fenchel
3 Zehen Knoblauch
1 Esslöffel Olivenöl
1 ½ Teelöffel frischer Thymian
110 - 140 g Eierschwammerl/Pfifferlinge
125 ml Weißwein
625 ml Gemüsebrühe
200 g Kartoffelwürfel
170 g Maiskörner
190 ml Sahne
2 Esslöffel Dill
Salz
Pfeffer
1 Esslöffel Limettensaft