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Potato Celery Soup with Porcini Mushrooms, Crandbeeries, Walnuts and Coutons!

5 from 5 votes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 93 kcal

Ingredients
 

soak for 1 hour,

  • 15 g Dried porcini mushrooms
  • 200 ml Water
  • 1 shot Rapeseed oil

Fry the onion + mushrooms:

  • 1 Pc. Diced onion
  • 55 g Sliced ​​celery
  • 50 g Grated carrot

peeled and diced:

  • 500 g Freshly peeled potatoes
  • 3 turns Chilli from the mill
  • Coarse salt
  • 1 pinch Black pepper from the mill
  • 1 pinch Freshly grated nutmeg

A touch of the Orient:

  • 1 Knife point Ground cinnamon

last 10 min.

  • 1,5 tablespoon Dried cranberries
  • 50 ml Cream
  • 20 cl Dry sparkling wine

cut into cubes and sauté:

  • 1 disc Loaf
  • 1 Pc. Butter

sprinkle:

  • 2 Pc. Coarsely ground walnuts

Instructions
 

Keep water!

  • Soak the stone mushrooms in cold water for 1 hour.

To prepare :

  • Peel and grate the carrot. I had frozen celery. Cut bread into cubes.

Begin :

  • Heat the oil and fry the onion with the drained mushrooms.
  • Fill up with 0.5 liters of water and add potatoes, celery and carrots. Season with salt, pepper and nutmeg + cook for about 20 minutes.

Note important secret 1! !

  • Strain the water from the mushrooms through a coffee filter or kitchen paper and add to the soup.

Last 10 Min. Secret 2! !

  • Sprinkle in cranberries, please don't just leave them out, it would be a shame, because that's one of the soup's secrets.
  • Do not mix the soup too finely, you can see mushrooms. Add the cream, sparkling wine, season with cinnamon.

Croutons :

  • Toast the bread cubes in butter.
  • Arrange the soup in the plates, sprinkle with walnuts and add toasted bread cubes.
  • I admit the combination is unusual but very tasty, I discovered the recipe by accident.

Nutrition

Serving: 100gCalories: 93kcalCarbohydrates: 12.4gProtein: 1.9gFat: 2.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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