We recently contributed to Swedish lifestyle magazine Lantliv with this story about food inspired from nature. For example a tangy lingon spritzer, chantarelle soup, a hearty game stew with prunes, nettle and feta bread and blackberry clafouti. Let us tempt you with this tasty chantarelle soup topped with bacon pangratto.

http://www.lantliv.com/

 

Chantarelle Soup with Bacon Pangratto

Chantarelles are fantastic in a soup. If you prefer you can mix the soup in a blender until a smooth version. Top with crispy bacon pangratto while serving.

Serves 4

Clean and mince 4 cups of fresh chantarelles and add to a dry pan. Heat until all the excess water has evaporated. Add 25 g/1 oz of butter and cook on medium heat until the chantarelles are soft, approximately 5-6 minutes. Peel and mince 1 shallot and add to the chantarelles the last 2 minutes. Transfer to a large pot and add 1 dl/a little less than 1/2 cup of white wine and 6 dl/2 1/4 cup of chicken stock and let simmer uncovered for 10 minutes. Add 2 dl/a little less than 1 cup of heavy cream, 1 tsk of runny honey and 1 tbsp of soy sauce. Salt and pepper to taste. Make the pangratto: Crumble 1 piece of white stale bread. Mince 3 slices of smoky bacon and mix with the bread crumbles. Cook in a little olive oil for a couple of minutes until golden. Add 1 grated garlic clove at the end and let it cook quickly. Season with a little sea salt. Serve the soup in nice bowls topped with the bacon pangratto, a few drops of good olive oil and freshly ground pepper.

 


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