Name: Snow Pea and Chanterelle Potage (Potage aux Pois Gourmands et aux Chanterelles)
Cuisine: French
Ingredients: 1½ quarts farm-style chicken broth; 1½ pounds snow peas, cut in half; 2 onions, finely chopped; ½ cup butter; Pinch of sugar; Pepper from the mill; 2 cloves garlic, finely chopped; Salt; 1 cup heavy cream; ¼ cup chopped parsley; ½ pound chanterelles, cleaned

Preparation info

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Snow peas from the Annecy market and brown chanterelles from the Semnoz woods entered the first version of this soup. Use whichever chanterelles you prefer. The brown and yellow ones do, of course, make the best color combination, and the taste also happens to be the best.

Ingredients

½ cup butter
2 onions, finely chopped
1½ pounds snow

Method

In 6 tablespoons of the butter, sauté the onions until translucent. Add the snow peas and stir-fry 2 to 3 minutes. Add the sugar, salt and pepper, and the stock. Bring to a boil and simmer 10 minutes. Puree in the blender and strain through a fine strainer to discard all skins.

In the remain