Potato Soup With Chanterelles And Meatballs - cooking recipe

Ingredients

600 g potatoes, peeled and diced
400 g carrots, peeled and diced
1 None large onion, peeled and diced
20 g butter or margarine
1 litre vegetable stock
300 g fresh chanterelle mushrooms
1 bunch chives, chopped
2-3 tbsp sunflower oil
250 g sausage meat
150 g creme fraiche

Preparation

Heat the butter in a large saucepan and saute the onions, potatoes and carrots until soft. Season. Add the stock and bring to a boil, then cover and leave to simmer for 15-20 mins.
Clean chanterelles by washing several times and draining on paper towels. Halve chanterelles if they are large. Season the ground pork and form into bite size meatballs.
Heat the oil in a large skillet and cook the meatballs evenly for 3 mins. Remove meatballs, add chanterelles and saute for 4-5 mins. Season.
Put the sauteed onions, potatoes and carrots in a blender with the stock and puree. Pour soup into a saucepan, add meatballs and heat through. Season. Ladle soup into cups or deep plates and top with a dollop of sour cream and chanterelles. Garnish with chives.