Delicate Fresh Herb Broth with Garlic and Sautéed Chanterelle Mushrooms
- 200 g chanterelles (fresh or frozen)
- 1 bunch flat-leaf parsley
- 1 bunch chervil
- 1 bunch tarragon
- 1 bunch chives
- 1 litre chicken stock (or broth)
- 4 cloves garlic
- Coarse Guérande salt
Difficulty: [usr 2]
- Wash and stem the herbs, reserving a few chervil sprigs for garnish.
- Bring the chicken stock to a boil with the coarse salt. Add the degermed and crushed garlic and herbs; cook for 5 minutes.
- Drain the herbs and garlic, rinse under cold water, and reserve the cooking broth.
- Purée the herbs and garlic in a blender until smooth.
- Sauté the wiped chanterelles in hot butter for 8-10 minutes.
- Gently reheat the broth without boiling. Adjust seasoning with salt and pepper.
- Divide the chanterelles among four soup plates, pour the hot broth over them, and garnish with chervil sprigs.
