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Potato soup with fried porcini mushrooms
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, cutting board, knife, peeler, pot (large), cooking spoon, immersion blender, baking sheet, frying pan, tongs
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How-To Videos
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Nutrition per serving
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!
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