Saturday, June 22, 2013

Summer, Magic and Chanterelle Soup with Garlic and Summer Savory

Hello, Summer! You know, I've been waiting for you for so long. 
I love your long days and noisy nights, I enjoy the abundance of species you give birth of, I love the forest with its magic. The birds, the insects, the people, we all love you, summer. 
I hope, you will not go away fast. Let us appreciate the abundance of your fruits and vegetables, the freedom, the magic. You make me so happy... 
Since ancient times women have been celebrating the night of the summer equinox. Full moon is also soon, in only two days. 
I love the magic of equinox - the balance between the seasons after which the scales start growing heavier to one of the sides. But today there is a balance - ephemeral, but still. This magic time of the year deserves a magic kind of dish to celebrate. The fruity smell of Chanterelle. Its golden color. Its orange skin and peppery taste. 
A Chanterelle Soup with Garlic and Summer Savory. The summer forest in a bowl.

  • 1 pound (500 g) fresh Chanterelle Mushrooms
  • 1 head of garlic, coarsely chopped
  • 1 Tbsp flour
  • 1 tsp summer savory
  • salt and freshly ground black pepper to taste
  • 4 Tbsp butter 
  • 3 cups hot water or vegetable broth

Cut Chanterelle mushrooms into chunks. Do not wash, just clean mushrooms with a brush, otherwise water will take part of their taste. 
Melt butter on medium heat into a heavy saucepan. Add Chanterelle Mushrooms and saute for 6-7 minutes, stirring often. Add garlic and flour and stir for a minute. When the garlic starts releasing intensively its aroma, add water (or broth) and stir. Reduce heat, add summer savory and simmer for 15 minutes.

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