Cream soup with olives, champignons, potatoes and nutmeg
8 servings
80 minutes
Cream soup with olives, mushrooms, potatoes, and nutmeg is a refined dish of Italian cuisine that combines a rich, velvety flavor with spicy notes. Its roots trace back to traditional Tuscan soup recipes where vegetables, mushrooms, and spices harmoniously blend. Potatoes and carrots add tenderness and a slight sweetness; broccoli brings fresh nuances; and sautéed onions provide a light caramel depth. Mushrooms infused with nutmeg reveal a warm, spicy aroma while olives add an expressive contrast. Served with crispy croutons makes it especially cozy and hearty—perfect for a leisurely dinner on a cool evening. This soup not only delights the palate but also nourishes, warms up and transports you to the atmosphere of Italian hospitality.
1
Peel the potatoes and carrots, chop them coarsely, and boil for about 20 minutes.
- Potato: 6 pieces
- Carrot: 3 pieces
- Water: 3 l
2
Add broccoli to the pot.
- Broccoli: 200 g
3
Also add well-fried, ring-sliced onions.
- Onion: 2 pieces
4
Salt the soup.
5
Let it boil for another 15 minutes.
6
In the meantime, sauté whole canned mushrooms with nutmeg and a minimal amount of oil.
- Canned mushrooms: 1 jar
- Ground nutmeg: 4 teaspoons
7
Remove the soup from the stove and blend it into a smooth mixture using a blender.
8
Put the pot back on the heat, add the mushrooms and the can of olives.
- Canned mushrooms: 1 jar
- Black olives: 1 jar
9
Cook for another 10 minutes.
10
Prepare croutons from white bread.
- Fried bread (grenki): 100 g
11
Serve with croutons and parsley.
- Parsley: to taste
