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.
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.
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.