 | 500 gr chanterelles, whiped and
chopped |
| 50 gr butter |
| 1 medium onion finely chopped |
| 1/2 tsp curry powder |
| 4 medium leeks, whahed, trimmed an
very thinly sliced |
| 1,2 l chicken or vegetable stock |
| salt and freshly ground black pepper |
|
Melt the butter in a
saucepan and add the finely chopped onion. Sauté for 5 minutes, then add the sliced
leeks, and cook over a gentle heat for a futher 3 to 4 minutes. Add the chanterelles and
curry powder, and sauté for another couple of minutes before pouring on the stock. simmer
very gently for 20 minutes, season with salt and freshly ground pepper and serve. If you
are making it ahead of time, keep in a cool place and reheat to serve. You can sprinkly
some finely chopped parsley on each plateful. |
