Potato and Leek Soup

Ingredients

• 1.5 l water
• 400 g Potatoes
• 2 Garlic cloves
• 4 leek stalks
• Salt
• Pepper
• nutmeg
• 2 tsp seasoned vegetable broth
• 4 tbsp cream cheese
• 2 tbsp heavy cream
• 0.25 carrot root
• 1 Spring onion
• herbs for garnish (chervil, cress, etc.)

Instructions

1. 1.

   Peel the potatoes, cut into pieces and cook in plenty of water until tender; drain. Clean and slice the leeks into rings. Blanch them in salted water, shock in cold water, then add to a pot with the potato pieces, 1.5 l water, vegetable broth, and pressed garlic. Bring to a boil, season with salt, pepper, and nutmeg, simmer gently for 15 minutes, then puree with an immersion blender.

2. 2.

   Peel the carrot root and slice into thin strips. Blanch in salted water, shock. Wash the spring onion, trim, and cut lengthwise into ~5 cm strips.

3. 3.

   Stir in heavy cream and cream cheese until smooth; taste again and ladle onto four plates.

4. 4.

   Top each bowl with carrot strips and sprinkle with fresh herbs and spring onions.