Vichyssoise with Flatbread

Ingredients

• 50 g butter
• 1 leek stalk (white part only)
• 1 Garlic clove
• 150 g starchy potatoes
• 700 ml chicken broth
• 150 ml Heavy Cream
• Salt
• white pepper
• a pinch of nutmeg
• 1 tbsp lime juice
• Ice cubes
• flatbread (for serving)

Instructions

1. 1.

   Clean, wash and finely chop the leek. Peel and mince the garlic. Sauté both in butter until fragrant.

2. 2.

   Add the peeled potatoes cut into pieces, pour in broth and cream, and simmer until the potatoes are tender. Season with lime juice, salt, pepper, and nutmeg. Puree until smooth, let cool, then fill glasses and garnish with ice cubes. Serve with flatbread.