Creamy Potato Soup with Porcini
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 600 grams floury potatoes
- 150 grams Celery
- 2 shallots
- 1 garlic clove
- 4 Tbsps butter
- 200 milliliters dry white wine
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- white peppers
- 150 grams Porcini mushroom
- Truffle oil (for drizzling)
Preparation steps
1.
Peel and dice potatoes, celery, shallots and garlic. Heat 2 tablespoons of butter in a pot and saute everything for 2-3 minutes. Add white wine and simmer briefly. Add 2/3 of broth and simmer for about 20 minutes on low heat. With a slotted spoon, remove some potato cubes and set aside. Puree soup. Add more broth or boil down, depending on desired consistency. Add cream and crème fraiche and season with salt and pepper. Return potato cubes to the soup.
2.
Heat remaining butter in a pan.
3.
Clean mushrooms, cut into thin slices and cook in hot butter until golden brown, season with salt and pepper.
4.
Pour soup into bowls, top with porcini and drizzle with a little truffle oil. Serve.
