Directions:
- Soup: In a medium pan, melt 11/2 oz vegetable oil, add onion and garlic, cook until translucent;
- Add chanterelles, and cook for 3 more minutes.
- Add potato and stock, cook until potatoes are very tender.
- Puree the mixture and adjust the seasoning.
- Tuilles: Place 1” diameter spoonsful of Parmesan cheese on parchment paper;
- Bake in 350-degree (F) oven until golden brown.
- Let cool on paper, and use as garnish for soup.
- Pour soup into shot glasses and add a Parmesan crisp on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.93 Kcal (908 kJ) | ||
| Calories from fat | 97.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.82g | 17% | |
|---|---|---|---|
| Cholesterol | 55.34mg | 18% | |
| Sodium | 406.11mg | 17% | |
| Potassium | 350.86mg | 7% | |
| Total Carbs | 13.86g | 5% | |
| Sugars | 4.24g | 17% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 15.48g | 31% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.9mg | 11% | |
| Calcium | 62.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 143.2 Kcal (600 kJ) | ||
| Calories from fat | 64.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 17% | |
|---|---|---|---|
| Cholesterol | 36.53mg | 18% | |
| Sodium | 268.08mg | 17% | |
| Potassium | 231.61mg | 7% | |
| Total Carbs | 9.15g | 5% | |
| Sugars | 2.8g | 17% | |
| Dietary Fiber | 2.16g | 13% | |
| Protein | 10.22g | 31% | |
| Vitamin C | 2.1mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 11% | |
| Calcium | 41mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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