John Myers
Ingredients for 4 servings:
- 300 g potatoes
- ½ liter vegetable broth
- ½ liter of milk
- 2 small onions
- 5 tbsp mustard, medium hot
- salt and pepper
- nutmeg
- some lemon juice
- 1 tbsp butter
- Garden cress, for garnish
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
Set aside 150 ml of the milk. Peel and dice the potatoes, as well as the onions. Melt a little butter in a saucepan and sauté the onions until translucent. Then add the potatoes and sauté briefly. Add 500 ml of vegetable stock and 350 ml of milk, bring to a boil, and then simmer over medium heat for about 15-20 minutes. Then purée the soup and season with salt, pepper, nutmeg, mustard, and lemon juice to taste. Do not allow to boil again. Heat the 150 ml of milk in a saucepan and froth it well using a milk frother or a whisk. Ladle the soup into bowls, garnish each with a dollop of milk foam, a pinch of freshly grated nutmeg, and garden cress, and serve immediately.
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