French Cream cheese soup with Nutmeg Potato Gnocchi

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.