Cold Potato Soup with Leek

Ingredients

• 1 large leek (only the white and light green parts)
• 500 g waxy potatoes
• 3 onions
• 1 bay leaf
• 3 tbsp butter
• 800 ml vegetable broth
• 100 ml whipping cream
• 60 g crème fraîche
• Salt
• white pepper (from grinder)
• a splash lemon juice
• 2 slices whole grain toast
• 2 tbsp chives rolls

Instructions

1. 1.

   Wash, clean and slice the leek into rings. Peel, wash and dice the potatoes. Peel and finely dice two onions; cut the third onion in half and insert the bay leaf. In a hot pot, sauté all chopped ingredients in 2 tbsp butter until translucent. Deglaze with broth and add the bay-leaf onion. Simmer gently for about 20 minutes. Remove the whole onion again and puree the soup. Strain through a fine sieve. In a bowl, enrich with cream and crème fraîche, stir well and season with salt, pepper and lemon juice. Chill in the refrigerator for at least 2 hours.

2. 2.

   Meanwhile, cut the toast slices into cubes and fry them golden brown and crisp in a hot pan with the remaining butter.

3. 3.

   Before serving, taste the soup again, ladle onto bowls and garnish with croutons and chives rolls.