HUBERTUS Executive Chef Kristian Knölke

Some of our guests are absolutely crazy about the cheese and potato soup. Even as I was clearing the table, I was asked several times if they could have the recipe. I head to the kitchen, where our sous chef, Sven Schelling, is calling the shots—or rather, wielding the wooden spoons—this evening. I passed on our guests’ request, only to be met with a snort and the reply that he wouldn’t give it away, because if it didn’t turn out right, he’d be to blame. A day later, our head chef, Kristian Knölke, was back on the job, so I asked him the same question. He was more accommodating and agreed to share the recipe—but with the caveat that there wasn’t actually one; they cook it by feel. In hindsight, I can of course understand our sous chef’s reaction. But Kristian Knölke went the extra mile and put the “gut feeling” recipe down on paper.

• Ingredients:
• 300 g potatoes | 1 onion | 1/3 celery root | 1 carrot | 1 leek | 2 cloves of garlic
• Peel everything and cut it into cubes
• AND
• 300 g spicy, grated Allgäu mountain cheese (12 months old) | 100 g butter | 500 ml broth | 300 ml cream

Sauté everything except the cheese in 100 g of butter, pour in 500 ml of broth (beef or vegetable), and 300 ml of cream, then bring to a boil. Once the vegetables are tender, purée with an immersion blender, add the grated mountain cheese, and purée again. Season to taste with salt, pepper, and marjoram. Serve with croutons, herbs, sausages, bacon, pikeperch, or a dollop of cream, as desired.

HUBERTUS wishes you lots of fun cooking these recipes and bon appétit Head Chef Kristian Knölke