Potato soup with fried porcini mushrooms

Step 1/4

• 375 g potatoes
• ½ onion
• 1 cloves garlic
• 1½ shallots
• 1 sprigs rosemary
• 150 g porcini mushrooms
• 150 g new potatoes

• oven
• cutting board
• knife
• peeler

Preheat the oven to 180°C/350°F. Peel and chop potatoes and onion. Thinly slice garlic and shallots. Pluck rosemary leaves from stems and finely chop. Chop porcini mushrooms. Cut new potatoes into slices.

Step 2/4

• 1 tbsp olive oil
• 10 g unsalted butter
• 100 ml white wine
• 250 ml chicken stock
• 350 ml water
• ½ pinch ground nutmeg
• salt
• pepper

• pot (large)
• cooking spoon
• immersion blender

Heat half the olive oil and half the butter in a large pot. Sauté peeled potatoes, onions, and half the garlic. When the onions are translucent, approx. 4 min., deglaze with white wine. Add chicken broth and water and let the soup simmer for approx. 30 – 40 min. Once done, purée the soup with an immersion blender and season to taste with salt, pepper, and a pinch of nutmeg.

Step 3/4

• 12½ g pine nuts

• baking sheet

In the meantime, spread sliced new potatoes on a baking sheet and toss with remaining olive oil, remaining garlic, shallots, rosemary, and some salt. Roast at 180°C/350°F for approx. 20 min. Then sprinkle pine nuts over the potatoes and roast for approx. 5 min. more, or until potatoes and pine nuts are golden brown.

Step 4/4

• frying pan
• tongs

Fry the porcini mushrooms in a frying pan until golden brown, approx. 5 min. Season mushrooms with salt and add remaining butter to the pan. Serve the puréed soup topped with roasted potatoes and fried porcini mushrooms. Enjoy!

Enjoy your meal!