Cold Leek Soup

Cook for 5 minutes until just tender. Add the potato cubes, celery slices and the clear soup and season with salt. Bring the soup to a boil and simmer at a moderate temperature for about 30 minutes, then blend everything together and stir the milk and half of the whipped cream into the soup. Let the soup boil briefly while stirring and then remove from the stove.

Cool the soup, transfer it to a soup bowl, fold in the remaining whipped cream and refrigerate the soup for about 1 hour. Garnish the soup with the chives and serve it cooled down.

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Our tip: Always use fresh chives if possible!

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