Cut potatoes into small slices and soften in the clear soup. After 10 minutes add finely chopped leek and after another 5 minutes blend in a hand blender.
Whisk through a fine sieve, then add the cream and whipped cream. Season well with pepper, salt and nutmeg.
Leave to cool for at least six hours, season and sprinkle with chopped chives when serving.
Related Recipes:
Foamy Potato Soup with ChanterellesPeel the potatoes, cut in half and soften in salted water for 15-20 minutes. Rinse the chanterelles very...
Cold Tarragon Cucumber SoupSet aside 2 to 3 tarragon sprigs for garnish. Pluck the remaining leaves from the branches. Remove the skin...
Chard Praline with Salmon and Zander on Parsnip PureeTry this delicious pasta dish: Cut 4 equal pieces from the pike-perch fillet, season with salt and top each...
Leek Soup with GorgonzolaSlit the leek lengthwise, rinse thoroughly, clean and cut into fine rings. Also use the light and medium...
Swabian Bratwurst with Potato SaladMake the potatoes, peel and cool a little bit. Then on the cucumber slicer finely shred. If the slices fall...
Earth Apple Lemongrass Soup with Smoked Salmon and Wasa …20 min. Peel onion and chop finely. Cut lemongrass coarsely (into 3 pieces). Peel potatoes and cut into small...
Green Parsley SoupPeel and chop parsley roots, celery and potatoes. Sauté finely chopped onion and garlic in hot fat until...
Root Vegetable Soup with Olive Bread ChipsFor the root vegetable soup with olive bread chips, first finely dice the onion and garlic. Halve the cherry...
Millet SoupRinse the millet with hot water, put it in a pot and add the vegetable soup. Simmer gently over low heat for...
Chestnut Soup* can also be already sweetened, respectively, fresh, dried, respectively, pre-cooked chestnuts. If chestnut...