Ingredients for 4 persons:
10 g dried porcini mushrooms
800 g floury potatoes
1 onion
2 tablespoons butter
1 bay leaf
salt
200 g leek
150 g whipped cream
pepper
grated nutmeg
½ bunch chives
150 g heavy cream cheese
40 g very fine, smoked ham cubes
Preparation:
1. Soak porcini mushrooms in ¼ liter of water, then drain. Keep soaking water, cut porcini mushrooms into small pieces. Peel, wash, cut potatoes into small cubes. Peel the onion, finely dice.
2. Melt 1 tablespoon of butter in a pot. Sauté onion and potatoes in it. Add ¾ liter of water and bay leaf, salt and cook for about 20 minutes. Add soaking water of mushrooms, remove bay leaf and mash.
3. Clean leek, wash, cut into very small pieces. Melt 1 tablespoon butter. Sauté porcini mushrooms and leeks in it and add to soup. Add cream and season to taste with salt, pepper and nutmeg.
4. Wash chives and cut into small rolls. Mix cream cheese, ham cubes and chives. Season with pepper and form small dumplings with 2 teaspoons into small dumplings. Serve soup with dumplings.
Preparation time approx. 45 minutes
Nutritional values per serving approx.:
Calories: 365
joules: 1525
Protein: 11,8 g
Fat: 19,6 g
Carbohydrates: 34.3 g
(FoodCentrale by ddp images)
