Ingredients
- 1 red onion
- 150 g potato
- 100 g parsnip
- 40 g butter
- 1 bay leaf
- 50 ml white wine
- 500 ml broth
- 200 ml milk
- 150 g maroni (pealed)
- 30 g sugar
- 4 g dried boletus
- 15 g chives
- Cayenne pepper
- 1 tbsp lemon juice
Steps
- If you use fresh maroni, use around 250 g. Bring a pot to boil and
slightly salt. Cut 2 cm long crosses into the shell. The cut should be
down to the fruit itself. Add to the boiling water. After around 20
minutes the shell will be split, then take them out and rinse. Peel and
put aside.
- Cut the onion in small cubes. Peel and dice the potatoes and
parsnip.
- In a large pan, bring 30 g of butter to melt and add the onion. Stew
for around three minutes, before adding the potatoes and parsnip.
- Add the wine and broth to the pan and bring to a slight boil. Now
add the milk and simmer for 30 minutes. Keep around 100 ml of the
broth.
- Dice around 100 g of the maroni. In a second pan, caramelize the
sugar. Add the leftover broth. Add the diced maroni and evaporate. When
most of the liquid is reduced, add the rest of the butter and combine.
Spice carefully with cayenne pepper.
- Crush the boletus together with some fleur de sel and put in a small
bowl for serving. Cut the chives and add to another bowl.
- When to main soup has simmered for 30 minutes, add the leftover
maroni to it and purge with a hand-mixer. Add some lemon juice up to
taste.
- Serve together with the salt and chives.
Notes
- Less cayenne pepper and sugar.