My grandfather's potato soup
My grandfather's potato soup with potato chips and mushroom duxelles
For 4 servings
200 g potatoes
1 stalk celery
1 stalk chervil
1 stalk of parsley
1 clove of garlic
100 g Debic butter
30 g whole milk
2 l water
70 g Debic Stand & Overrun
220 g Debic Stand & Overrun
50 g almond powder
20 g thick fresh cream
20 g truffles
200 g brown mushrooms
30 g Debic butter
100 g dehydrated mushrooms
100 g potatoes
Debic products used
Debic Traditional Butter 10KG
- Made from fresh dairy cream. For cooking & pastry.
- For a wide variety of applications, both in horeca and bakery applications.
- With the natural and authentic flavor of butter in all its preparations.
Peel 200 g of potatoes, the garlic clove, carrots and celery stalks.
Pour these ingredients into a saucepan, adding the chervil and parsley and wet to the level of the water with about 2 L of water.
Leave to cook for about 1 hour.
Strain and set aside the potatoes.
Put the potatoes, butter, remaining Debic Stand & Overrun, milk, almond cream together in a saucepan.
Bring to the boil and cook for 10 min without stopping stirring. Blend, then adjust the creaminess and seasoning to your taste.
Almond cream : Boil 150 g of Debic Stand & Overrun then add the almond powder.
Cover and leave to infuse for 20 minutes.
Arrange the potato discs between two silpat and dry them in the oven for 1 hour at 120°C.
Cut 150 g mushrooms into duxelles. Using a mandolin, cut slices of truffles (about 1 mm), cut off 1.5 cm discs and chop the remaining truffles.
In a frying pan, sweat the mushrooms with a butter chunk.
After cooking, gather the mushrooms and truffles with a tablespoon of thick fresh cream, mix.
Mix the dehydrated mushrooms.
Using a mandolin, cut the remaining mushrooms into strips (approx.
2 mm) and then cut off 1.5 cm discs.
Arrange three discs of mushrooms harmoniously on the edges of the plate sprinkled halfway up.