Advent Calendar Day 8 – Snowy Zurich and Porcini Potato Soup

Zurich Neu Oerlikon Max Bill Platz

Winter has not even officially started. According to the astronomical calendar we still have fall. But as we know Frau Holle (Mother Hulda) does not stick to calendars and she covered Zurich in snow yesterday (actually not the first time this fall). I grabbed my camera and strolled through the modern quarter Neu Oerlikon in Zurich, a former industrial quarter which has been revitalised as a living and working area over the last 20 years.

Zurich Neu Oerlikon Oerliker Park in snow

Thick snow flakes, winter boots shuffling through the snow, cars slightly slithering on the roads, cold cheeks, wet jeans legs from all the snow, and in the midst my camera and I, both craving to get warm from the inside. What a perfect day for soup.

To comply with the Saturday tradition of this advent calendar here on Strudel & Cream, this soup could be served as a course in the Christmas dinner.

Zurich Neu Oerlikon MFO Park in snow

potato porcini soup
adapted from Donna Hay’s recipe in “No Time to Cook”

Ingredients (serves 4):
30 g dried porcini
400 ml water
750 g potatoes
1 leek
850 ml chicken broth
150 ml white wine
50 ml cream
2 gloves garlic
3-4 twigs thyme
some olive oil
salt, pepper
Parmesan cheese

1) Pour 400 ml boiling water over the dried porcini and let them sit for about 10 minutes.
2) In the meantime finely chop the leek. Wash potatoes, peel them and cut in cubes. Peel the garlic gloves and finely chop.
3) Strain the porcini, saving 250 ml of the porcini broth. Chop the porcini.
4) Heat olive oil in pot. Braise leek and garlic until golden.
5) Increase temperature. Add potatoes, porcini, thyme twigs, chicken broth, porcini broth and white wine. Let cook for 30-35 minutes until the potatoes are soft and the soup starts to thicken.
6) Remove thyme twigs. Stir in cream. Season to taste with salt and pepper.
7) Serve with Parmesan flakes.

Steinpilz kartoffel suppe
adaptiert von Donna Hays Rezept in “Keine Zeit zum Kochen”

Zutaten (4 Portionen):
30 g getrocknete Steinpilze
400 ml Wasser
750 g Kartoffeln
1 Stange Lauch
850 ml Hühnerbrühe
150 ml Weisswein
50 ml Sahne
2 Knoblauchzehen
3-4 Zweige Thymian
etwas Olivenöl
Salz, Pfeffer

1) Die getrockneten Steinpilze mit 400 ml kochendem Wasser übergießen und ca. 10 Minuten ziehen lassen.
2) In der Zwischenzeit den Lauch fein schneiden. Die Kartoffeln waschen, schälen und in Würfel schneiden. Die Knoblauchzehen schälen und klein schneiden.
3) Die Steinpilze abseihen, dabei 250 ml des Pilzsud auffangen. Die Steinpilze zerkleinern.
4) In einem Topf Olivenöl erhitzen. Lauch und Knoblauch andünsten bis der Lauch goldig ist.
5) Temperatur erhöhen. Kartoffeln, Steinpilze, Thymianzweige, Hühnerbrühe, Pilzsud und Weisswein hinzufügen. 30-35 Minuten köcheln lassen bis die Kartoffeln weich sind und die Suppe einzudicken beginnt.
6) Die Thymianzweige entfernen. Sahne einrühren und mit Salz und Pfeffer würzen.
7) Mit Parmesanflocken garniert servieren.