Kurkowa soup is a real delight for the palate of every gourmet seasonal cuisine. The combination of delicate cream, expressive broth and fresh mushrooms creates a harmony of flavors that can only be obtained at a specific time. The addition of dill and lemon gives the dish fresh, and turmeric adds delicate spiciness. This dish is perfect for cool evenings that will delight both the household and guests.
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Ingredients:
- 1.5 vegetable broth,
- 450 g of potatoes,
- 450 g Kurek,
- 50 ml cream of cream 36%,
- 1/2 bunch of dill,
- onion,
- 4 cloves of garlic,
- 2 tablespoons of oil,
- a spoon of lemon juice,
- A pinch of turmeric,
- 1/2 teaspoon of salt,
- 1/2 teaspoon of black pepper.
Method of performance:
Chop the onion and garlic. Peel the potatoes and cut into cubes with sides about 2 cm. Chop the dill finely.
Kurki wash and dry them with paper towels. Cut into 2-4 parts, depending on their size. Leave small pieces in full.
Heat the oil in a pot. Add the onion and fry it for about 5 minutes to vitizens. Add garlic and fry for another minute.
Move the onion with garlic to the side, add another tablespoon of oil and fry the potatoes for about 2 minutes, without mixing. Mix and continue frying for another minute.
Pour the broth and season it with turmeric. Bring to a boil and cook for about 7 minutes or until the potatoes are soft.
Add chanterelles to the pot, bring the whole to a boil and cook for a minute, to the light softness of the mushrooms.
Take the pot off the heat, add cream, dill, lemon juice, salt and pepper. Mix
Pour the chanterelle soup into the bowls and serve warm. Store the remains in the fridge and use within 3 days.
Source: NowowoPuje.pl
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