POTATO LEEK SOUP
500 g potatoes
1 small leek
2 tablespoons butter
900 ml vegetable stock
salt
pepper
ground nutmeg
100 ml whipped cream
_ wash, peel and dice potatoes [1cm cubes]
_ wash leek and cut into strips
[the darker the green - the thinner the strips]
_ melt butter
_ fry potatoes and dark parts of the leek [3-4 minutes]
_ add white leek parts [fry for another 1-2 minutes]
_ pour in the broth
_ season with salt and pepper
_ simmer for 20 minutes
_ puree soup
_ taste and season with salt, pepper and nutmeg
_ whip the cream and stir into the soup
_ garnish with leek and sprinkle with pepper
KARTOFFEL-LAUCH-SUPPE
500 g Kartoffeln
1 kleiner Lauch
2 Esslöffel Butter
900 ml Gemüsebrühe
Salz
Pfeffer
gemahlene Muskatnuss
100 ml Schlagsahne