Leek and Potato Soup

Clean the leek so that as little of it as possible is lost – you also need as much of the green as possible. Then rinse it thoroughly, halve the white and also all the green parts lengthwise and then cut everything together diagonally about a centimeter wide strips. Chop the peeled garlic into small pieces. Remove the peel from the potatoes and cut them into small cubes of about one centimeter edge length. In a large saucepan, first sauté the leek with the garlic until the leek has fallen together, then stir in the potato cubes, season everything together with salt and season with pepper, add the chili pepper and fill up with enough water so that it is about three centimeters above the vegetables. When the water boils, add the paradeis pulp, and after about 15 min the potatoes are cooked.

Fish out the chili pepper, and now taste again with pepper and salt – if you want it to be spicier, help it with a little bit of chili spice. To serve, place about a tablespoon of goat cheese in each plate, top with the soup, sprinkle with a tiny bit of coarsely chopped basil, and pour in a small drizzle of olive oil.

==== Et voilà, c’est roughly Bon appétit! K a r liter – H e i n z –

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