Noble Potato Soup with Caviar

Ingredients

• 500 g waxy potatoes
• 150 g Knollensellerie
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 500 ml vegetable broth
• 300 ml milk
• 1 tsp ground saffron
• 60 ml dry white wine
• Salt
• Pepper (freshly ground)
• 3 tbsp heavy cream
• 4 toast slices
• 1 tbsp butter
• 4 tsp Keta caviar

Instructions

1. 1.

   Peel and wash the potatoes and knollensellerie, then cut into small cubes. Peel and finely chop the onion and garlic, sauté in hot butter until translucent. Add the vegetable cubes, cook briefly, then pour in vegetable broth and milk. Simmer for about 20 minutes, then puree the soup.

2. 2.

   Add saffron, bring to a boil, and simmer for 3-4 minutes. Pour in white wine and season with salt, pepper, and a splash of cream.

3. 3.

   Cut star shapes from the toast slices and briefly toast them in a pan. Serve the soup in warmed bowls, garnished with the star croutons and Keta caviar.