Potato Soup with Mushroom Strudel

For the potato soup with mushroom strudel, sauté the finely chopped onions in olive oil. Add the diced potatoes and sauté. Add stock and season with bay leaf, salt, pepper, nutmeg and marjoram. Cook for about 20 minutes until soft and then blend with a hand blender. (If desired, set aside a few potato cubes as an insert).

Mix crème fraîche with yolk and thicken soup with it, but do not boil anymore. (Bring the consistency of the soup to the desired plumpness by adding water or reducing it).

For the strudel, sauté the cleaned mushrooms together with shallots in hot oil. Salt, pepper, add herbs and let cool. Spread out filo pastry, double it (so that it doesn’t tear) and brush with melted butter. Place a little mushroom filling in the center of each and form into a small bag. Press well together or tie with chives.

Place on a baking tray covered with baking paper and bake in the preheated oven at 200°C convection oven for about 10 minutes until golden brown. Pour the hot potato soup with mushroom strudel into preheated plates, place the sacks and the potato cubes (if set aside) inside and garnish with fresh marjoram as desired.

Preparation Tip:

Red onion cubes sautéed in butter as an additional soup ingredient add an interesting flavor accent.

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