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This recipe is part of Providence’s “Insider’s View” series for summer 2009.  Chef Michael Cimarusti really takes advantage of seasonal treasures.  These goods that are at their peak right now, and will only remain as such for a fleeting while to come.

The great thing about this recipe is that it is pretty straight forward, and can be made ahead of time.  The leeks, butter, shallots, and button mushrooms make it substantial.  The chanterelles, peaches, crème fraiche, and chilled temperature make it refreshing.

Note from the chef: “This delicious soup takes advantage of the ethereal chanterelle mushroom, now in season. For best results, make the soup a day ahead so that the flavors have time to develop. It can be served either hot or cold.”

F R O M    T H E    P R O V I D E N C E    K I T C H E N

Chef Michael Cimarusti

Chilled Chanterelle Soup with Scallops and Peaches
By Michael Cimarusti

Ingredients:
12 oz button mushrooms
1lb, 5 oz chanterelle mushrooms
9 ½ oz shallots, sliced
12 oz leeks, cleaned and sliced
6 ¼ oz unsalted butter
3 qts vegetable or mushroom stock
2 1/3 oz freshly squeezed lemon juice
1 oz sea salt
7 ½ oz crème fraiche
Tasbasco (to taste)
for garnish
8 U15 Sea Scallops, cleaned
4 peaches, blanched and skinned
2 tablespoons chopped chives
Lemon juice (to taste)

Instructions:
Wash both types of mushrooms. Slice the shallots and leeks. Wash the leeks in a bath of cold water and drain. Melt the butter in a stainless steel sauce pan. When the butter is melted, add the shallots and the leeks along with a pinch of salt. Cook the leeks and shallots until they are soft and translucent. Add both types of mushrooms. Add a bit of the lemon juice to keep the button mushrooms from oxidizing. Cook over medium heat without coloration for ten minutes. Add the vegetable stock. Simmer for 30 minutes. Remove the soup from the fire and stir in the crème fraiche and the remainder of the lemon juice, and a few shakes of Tabasco. Transfer in batches to a blender. Purée the soup until smooth, then strain. Season to taste with salt. From this point you can serve the soup warm or chill over a bowl of ice. When the soup is chilled through, place it in the refrigerator over night.

Prepare the garnish: Dice the peeled peaches and set aside. Cut the scallops into quarters and quickly sear them in a hot pan on all sides. Remove from the pan and set aside. Season the diced peaches with a pinch of salt, chives and a drop of lemon juice if they are very sweet. Place the peaches in the center of a chilled bowl and place a couple of the seared scallops over them. Serve the soup at the table with a dollop of the whipped crème fraiche.

*Image courtesy of the James Beard Foundation