Creamy Porcini Potato Soup

Ingredients

• 100 g Hazelnuts
• 400 g waxy potatoes
• 250 g porcini mushrooms
• 1 onion
• 2 Garlic cloves
• 3 tbsp butter
• 100 ml dry white wine
• 600 ml Vegetable Broth
• 250 ml heavy cream
• Salt
• Pepper (freshly ground)
• a pinch of allspice
• 1 tbsp Lemon Juice
• chervil (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C (356°F).

2. 2.

   Spread the nuts on a parchment-lined tray and roast in the oven for 10-15 minutes until fragrant. Then immediately transfer them onto a kitchen towel, gather the edges together, and rub vigorously with the towel to loosen the shells.

3. 3.

   Peel and dice the potatoes into small cubes. Clean the mushrooms thoroughly and slice them. Peel and finely dice the onion and garlic.

4. 4.

   Heat 2 tbsp butter in a pot and sauté the onions and garlic until translucent. Reserve some beautiful porcini pieces, add the rest of the mushrooms with the potatoes, and cook briefly together. Deglaze with wine, then pour in the broth. Simmer gently for about 20 minutes until tender.

5. 5.

   Whisk the cream until stiff peaks form. In the remaining hot butter, brown the leftover mushrooms on both sides, seasoning with salt and pepper as you go.

6. 6.

   Add the nuts to the soup and puree it finely with an immersion blender. Season with salt, pepper, allspice, and lemon juice, tasting as you go. Fold in the cream, reserving 4 tbsp for garnish. Divide the soup among four bowls and serve garnished with sautéed mushrooms, a swirl of cream, and chervil.