Step 1/4
- 750 g potatoes
- 1 onion
- 2 cloves garlic
- 3 shallots
- 2 sprigs rosemary
- 300 g porcini mushrooms
- 300 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
- 2 tbsp olive oil
- 20 g unsalted butter
- 200 ml white wine
- 500 ml chicken stock
- 700 ml water
- 1 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
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
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!
