Potato cream soup with side dishes

Ingredients for 12 servings:

• 2 ½ kg potatoes, floury or mostly waxy
• 4 tbsp butter
• 1 bulb(s) of fennel
• 1 parsley root(s)
• 2 large carrots
• 1 stalk(s) leek
• ½ small celery
• 2 ½ liters vegetable broth
• salt and pepper
• nutmeg
• 200 ml cream
• possibly wild garlic
• possibly shrimp(s), marinated (with dill, lemon juice, garlic)
• possibly eggs, hard-boiled/
• possibly mushrooms, fried
• possibly diced ham
• possibly salmon
• possibly parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fits well on the buffet

Peel and trim the potatoes and remaining vegetables, cut into chunks, and sauté in the heated butter. Pour in the broth and simmer for 25-30 minutes. Purée the soup until smooth, seasoning to taste. Stir in the cream and heat briefly. Blend again with a hand blender until frothed. At a buffet, you can heat the soup pot thoroughly on a single hotplate, and each guest can add whatever ingredients they like best to the soup. The only limits are your imagination. Marinated shrimp, salmon, ham, and mushrooms are always the most popular.