Potato Mushroom Soup

Ingredients

• 500 g starchy potatoes
• 100 g celeriac (1 piece)
• 1 parsley root
• 1 onion
• 1 Garlic clove
• 10 g butter (2 tsp)
• 1 l vegetable broth
• Salt
• nutmeg
• ground cumin
• Pepper
• 80 g watercress (2 handfuls)
• 2 tbsp Rapeseed oil
• 300 g mushrooms (e.g., porcini, button)
• 50 ml whipping cream

Instructions

1. 1.

   Peel and dice potatoes, celeriac, parsley root, onion, and garlic.

2. 2.

   Melt 1 tsp butter in a pot. Sauté diced vegetables over medium heat for 3 minutes. Add broth, season with salt, freshly grated nutmeg, cumin, and pepper; simmer on low heat for about 15 minutes.

3. 3.

   Meanwhile wash watercress, shake dry, and tear off leaves. Blend with oil and a splash of cold water until smooth.

4. 4.

   Clean mushrooms and slice them. Melt remaining butter in a pan. Brown mushrooms over medium heat for about 5 minutes, turning to achieve golden brown edges; season with salt and pepper.

5. 5.

   Add roughly half the mushrooms to the soup and blend until smooth. Stir in cream and bring to a boil. Taste again, then ladle into four deep bowls. Distribute remaining mushrooms on top and drizzle with watercress oil.