Cocotte, round Cream cheese soup with potato gnocchi





40 min.


30 min.

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.

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


White, ground pepper

Nutmeg, ground


Chanterelle mushrooms:

200 g Chanterelle mushrooms

1 tbsp. sunflower oil

1 tbsp. butter

1 spring onion


Ground black pepper


Potato gnocchi:
Recipe for 500 g potato dough

375 g floury potatoes, peeled

2 eggs

1 egg yolk


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