Summer Fondue

Soak dried morels in sufficient cold water for thirty minutes, then rinse under cold water and squeeze well. Wash fresh morels in detail. Cut the morels into fine slices.

At the same time cook the potatoes over steam or in a little water.

Prepare the kohlrabi (ready to cook, e.g. peel, remove woody parts and dirt) and cut into small cubes. Put them in a frying pan with the soup and the fresh morels (dried morels do not need to be precooked), bring to the boil and do everything together for five minutes.

Peel the garlic clove and cut it in half. Rub the fondue caquelon with it. Put the morels and kohlrabi in the caquelon together with the rest of the soup and the wine and heat it up. Fold in both freshly grated cheeses over medium heat, first forming a firm dumpling until the cheese begins to melt.

Stir in the cornflour, baking powder and kirsch – or water – and add. Stir until the cheese mixture is well combined. Season with pepper and freshly grated nutmeg to taste.

To serve, cut two or three potatoes in the plate and pour a ladle of summer fondue over them.

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