Snow Pea and Chanterelle Potage

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

Potage aux Pois Gourmands et aux Chanterelles

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

Europe
France
Annecy
Savoie
Summer
Gluten-free
Soup
Mediterranean

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