Ingredients for 4 persons

• 200 g fresh chanterelles
  
• 2 dl whipping cream
  
• Nîmes PDO olive oil
• 50 g shallots
• Poultry broth
  
• 100 g Royan raviolos
  
• some chervil leaves
• salt, pepper

Preparation

- Peel chanterelles, wash with water.

- Finely chop shallots.

- In a stockpot, add olive oil, chanterelles, shallots, pepper and salt.

- After 5 minutes, remove 4 teaspoons chanterelles and leave aside.

- Moisten with 1/2 liter water, poultry broth and whipping cream.

- Cook for 20 minutes at low heat.

- Mix everything before straining.

- Add the 4 teaspoons of chanterelles and raviolos.

- Boil again.

- Garnish in small glasses, serve hot.

Cooking time: 25 mn

Miss Clément