Light Potato Soup for Christmas

Ingredients

• 400 g Potatoes
• 250 g leeks (1 stalk)
• 700 ml vegetable broth
• 150 g crème fraîche
• Salt
• Pepper
• nutmeg
• 2 tbsp heavy cream
• 2 slices whole-grain toast
• 4 tsp trout caviar
• 12 chive stems (for garnish)

Instructions

1. 1.

   Peel, wash and chop the potatoes. Clean, wash and chop the leeks.

2. 2.

   Add potatoes and leeks to a pot with vegetable broth and simmer over medium heat for 15 minutes until tender, then puree finely with an immersion blender. Stir in crème fraîche and season with salt, pepper, and freshly grated nutmeg.

3. 3.

   Meanwhile, whip the heavy cream. Toast the bread slices, cut small star shapes out of them, and place ½ tsp trout caviar on each star. Whisk the soup to a frothy consistency with the immersion blender and fold in the whipped cream.

4. 4.

   Wash the chives. Ladle the potato foam soup into bowls, top with the toasted caviar stars, and garnish with chive stems before serving.