Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Creamy potato soup with porcini mushrooms
This recipe combines the delicate texture of potatoes with the rich flavor of porcini mushrooms, delivering an unparalleled culinary experience.
Cooking time: 30 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | piece(s) | onion |
| 30 | g | butter |
| 10.5 | waxy potatoes | |
| 2 | piece(s) | medium starchy potatoes |
| 100 | ml | cream |
| 1 | l | vegetable soup |
| Salt | ||
| Pepper | ||
| Marjoram | ||
| Dried porcini mushrooms for topping | ||
| 2-3 | piece(s) | waxy potatoes for topping |
- Fry the onions in butter until translucent, add the peeled, roughly diced waxy and starchy potatoes, top up with the stock. Season with salt, pepper and marjoram and cook until the potatoes are soft. Add the cream, bring to a boil again, blend and strain through a sieve.
- In the meantime, peel the potatoes for the topping, dice them finely and cook in salted water until soft. Soak the dried porcini mushrooms in water and squeeze them well. Serve the soup with the toppings.
Wine-tip
Light yellow-green, silver reflections. Fine white tropical fruit, a hint of guava and honey blossom, delicate grapefruit zest, fine savoury nuances. Taut, tightly meshed, white...
Southern Styria, Austria
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
