Spring Herb Soup with Morel Potato Puffballs

Ingredients

• 100 g mixed herbs (e.g., chervil, dill, wild garlic, thyme, parsley)
• 4 tbsp olive oil
• 100 g waxy potatoes
• 1 Shallot
• 1 tbsp butter
• 800 ml vegetable broth
• 2 Spring Onions
• 200 ml heavy cream
• Salt
• Pepper (freshly ground)
• 200 g morels
• 500 g mostly firm, cooked potatoes (from the day before)
• 2 Eggs
• 2 tbsp flour
• Salt
• Pepper (freshly ground)
• nutmeg
• oil for frying
• flour for shaping
• herbs for garnish

Instructions

1. 1.

   Wash the herbs for the soup, shake them dry and, if necessary, pluck the leaves from the stems. Roughly one‑quarter of the herbs with the oil finely puree. Wash, peel, and dice the potatoes. Peel the shallot, finely dice it and sauté in butter until translucent. Add the potatoes and brown slightly. Pour in vegetable broth and simmer for about 15 minutes.

2. 2.

   Wash, trim, and slice the spring onions into rings. Add the remaining herbs to the soup and puree again. Strain through a sieve, bring to a boil, add cream, and let it reduce further if desired or add more broth. Season with salt and pepper.

3. 3.

   For the puffballs, wash and clean the morels, chopping half finely. Peel and grate the potatoes. Mix in eggs, chopped morels, and flour. Season with salt, pepper, and nutmeg. Add a little more flour if needed. With floured hands shape about sixteen small puffs. Fry in hot oil in a large pan for about 2 minutes on each side until golden brown. During the last 1–2 minutes sauté the remaining morels.

4. 4.

   Blend the soup again, ladle onto plates and drizzle with herb oil. Place the puffballs with morels into the soup and serve garnished with fresh herbs.