Potato Soup with Basil

Ingredients

• 1 stalk leek
• 1 onion
• 400 g waxy potatoes
• 2 tbsp butter
• 800 ml vegetable broth
• 1 handful basil
• 150 ml Heavy Cream
• 1 tbsp Lemon Juice
• Salt
• Pepper
• nutmeg
• 8 mini mozzarella balls
• 4 Cherry Tomatoes
• basil (for garnish)

Instructions

1. 1.

   Slice the leek lengthwise, clean, wash and cut into strips. Peel and dice the onions. Peel, wash and dice the potatoes.

2. 2.

   In a large pot melt the butter, sauté the onions and leeks for 2-3 minutes, add the potatoes, pour in the broth and simmer gently for 20-25 minutes.

3. 3.

   Puree the soup finely and strain through a sieve if desired. If you prefer a thicker consistency, let it reduce slightly or add more broth. Rinse the basil, shake dry, pluck the leaves, add to the cream and blend. Stir the basil cream into the soup and season with lemon juice, salt, pepper, and nutmeg. Thread mozzarella balls and cherry tomatoes onto skewers with basil.

4. 4.

   Serve the soup in bowls garnished with the skewered toppings.