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Australian Small Family Business Based In Sydney Specialising In Kitchenware And Homewares At Smashed Down Prices!
French Cream cheese soup with Nutmeg Potato Gnocchi

French Cream cheese soup with Nutmeg Potato Gnocchi

PREPARATION

Cream cheese soup and Chanterelle mushrooms:

  • Peel and finely dice the shallots, peel the garlic and chop finely.
  • Heat the butter in a Cocotte and sauté the diced shallots and garlic till until they become translucent.
  • Sieve the flour into the Cocotte and while stirring evenly let it burn onto a cooking spoon.
  • Add with the beef broth and bring to the boil until the mixture thickens.
  • Then add the cream and bring to the boil again.
  • Set the Cocotte aside stir in the butter milk with a mixer or whisk. Then briefly return the soup to the stovetop and heat through, but do not let it boil. Season with salt, pepper and nutmeg.
  • Wash the spring onions and cut into fine rings.
  • Clean the Chanterelle mushrooms with a dry towel or a brush. Halve or quarter the larger mushrooms so that all the Chanterelles are about the same size.
  • Heat the oil in a frying pan, sear the Chanterelle mushrooms, add 1 tbsp. butter and the sliced spring onion rings, season with salt and pepper and then stir again vigorously.

Potato gnocchi and Choux pastry:

  • Peel the potatoes and cook in lightly salted water till soft. For the Choux pastry, heat the milk with the butter in a small pan heat and then add the sieved flour with the baking powder at the same time into the boiling liquid. Stir the mixture vigorously with a cooking spoon till it is smooth and a white coating forms on the bottom of the pot (burn down). Leave the burnt-down mixture to cool a little and then mix in the eggs gradually. Press the drained, steamed potatoes with a press into the mixture and then mix vigorously to form a smooth consistency. Season the potato dough with salt, pepper and nutmeg.
  • Let the mixture stand in the refrigerator for about 30 minutes. Bring a pan of water to the boil. Using a tablespoon cut out the gnocci from the potato mixture and then add to the boiling water with a pronged cooking spoon. Bring the potato gnocci to the boil and simmer for about 10 minutes on a low heat. Heat the butter in a frying pan till it is light brown, remove the potato gnocci from the water with a slotted spoon and place in the hot butter. Sprinkle with chives and stir again vigorously.
  • Arrange the soup in the Cocotte and add the potato gnocci with the Chanterelle mushrooms.
      
INGREDIENTS

Cream cheese soup:

2 shallots

75 g butter

20 g flour

350 ml beef broth or consommé

350 ml cream

350 ml butter milk

½ garlic clove

Salt

White, ground pepper

Nutmeg, ground

 

Chanterelle mushrooms:

200 g Chanterelle mushrooms

1 tbsp. sunflower oil

1 tbsp. butter

1 spring onion

Salt

Ground black pepper

 

Potato gnocchi and Choux pastry:


Recipe for 500 g potato dough

375 g floury potatoes, peeled

2 eggs

1 egg yolk

Salt

White, ground pepper

Nutmeg, grated

 

Choux pastry:

70 ml milk

50 g butter

100 g flour

1 pinch baking powder

1 tbsp. butter

½ tsp. chopped chives

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