Potato cream soup with caviar

Ingredients for 8 servings:

• 800 g potatoes (floury)
• 2 cloves garlic
• 1.2 liters of broth
• 150 g crème fraîche
• 200 g whipped cream
• 4 slices of toast
• 100 g caviar (trout caviar)
• Chives, for garnishing
• salt and pepper
• Nutmeg, grated
• Lemon(s), to taste

Instructions

Working time approx. 45 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 45 minutes

Delicious for all ages (without caviar)

The day before: Peel, wash, and dice the potatoes and boil them with the garlic in the broth for about 15 minutes. Purée the potatoes in the broth with an immersion blender (danger of splashing!). Stir in the crème fraîche and season the soup with salt, pepper, and nutmeg. Chill. Tip: I used homemade beef broth and omitted the garlic. To serve: Heat the soup. Stir in the cream. Toast the bread and cut out small stars using a star-shaped cookie cutter. Top with caviar. Or: Season the soup (optionally add a few squeezes of lemon juice) and blend with an immersion blender. Divide among plates, garnish with chives and 1-2 caviar stars. Serve immediately. Drink suggestion: Light white wine (e.g., Chardonnay).