Potato Soup with Chanterelles

Finely dice carrots, potatoes, celery and onions. Sauté in oil (1) until translucent. Add bay leaf, stock, salt and pepper and cook gently for 20 minutes.

Cut leek into small lozenges. Fry the chanterelles with the oil (2) in portions at high temperature. Season with salt and pepper. Add to the soup with the leek loaves. Cook gently for 15 minutes.

Remove the soup from the heat. Stir the egg yolks with the whipped cream and parsley and add to the soup.

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