Chanterelles soup, Mushrooms croquette and crispy Sweet Potato
Do you remember the Mushrooms Croquettes from last week? They were super creamy. Well, apart from being a very tasty "Tapa", it is also an element of this week's new recipe.
With the leftover mushrooms, and with an ingredient as seasonal as sweet potato, I have prepared a humble dish ideal for this winter, with very autumnal ingredients.
Crispy Sweet Potato.
You can cook Sweet potatoes in countless ways; roasted with skin, cooked, used in stews, fried and purees. It is a very versatile ingredient because besides the salty recipes you can use it in the preparation of desserts, cakes, jams, sweets and compotes.
I have prepared some chips with it to incorporate into our chanterelle soup. It has been perfect for what I wanted, but you can cut the sweet potato any way you wish to and fry it.
If you don't have a mandolin, you can use a peeler or even a knife to slice it. Then fry it at 150 degrees in sunflower oil for about two minutes, and that's it.
Ingredients.
- Crispy Sweet Potato
- Four mushroom croquettes
- Chanterelles 400 g
- Two cloves of Garlic
- Shallots 10 u
- Spring Onion 100 g.
- Onion 1
- Potato 150 g
- Thyme
- Oregano
- Salt
- Black pepper
- Rum 1 Shot
- Chicken stock/Vegetables stock/ Water 1l
- Cream 150 ml
Preparation.
- First, manually chop the mushrooms and wash with plenty of water to remove all the soil they may have. Drain them and dry them well. Reserve them to use later.
- Select the most beautiful chanterelles to sauté later on, with spring onions to decorate the crispy sweet potato.
- Peel and chop the shallots, spring onion and onion.
- In a pot, add a little olive oil to cover the base. Put it on medium heat and add your chopped vegetables.
- Add a sprig of oregano and another of thyme.
- When the onion begins to turn transparent, add the cut potato and cook everything until it turns colour.
- Add the chanterelles reserved. Season them and turn up the heat.
- Then add the Rum to it. Let the alcohol evaporate for about 5 minutes.
- Add the water or stock as you prefer so that it covers all the vegetables in the pot.
- Let it cook over medium heat for about 20 minutes.
- When the potato is soft, it is time to mash the soup with a hand blender or a food processor.
- Filter it through a Chinois or strainer, and put it back in the pot over low heat.
- Add the cream and give the last point of seasoning.
Now we are ready for plating.
Today I have decided to show you a slightly more fun and elegant way of serving this humble and simple delicacy. You can try your way, the important thing is to put a little love into it, and it will surely be lovely.
Here is my way. I hope you like it.
- First be ready with the crispy sweet potato: Sautee the selected chanterelles and the spring onion.
- Place the mushrooms on top of the crispy with some oregano and thyme leaves.
- Then pour the soup in a bow, place the croquette in the middle.
- Place the crispy with the chanterelles and finish with a dash of olive oil.
If you want to share any photo of the recipes that you are practicing, do not hesitate to send them to me via Facebook or Instagram, I will be happy to share your work.
Have a tasty day, and thanks for your visit.