Altmerdingser potato soup

Ingredients for 4 servings:

• 250 g potato(s), floury, peeled, washed and chopped
• Sorrel, 3 pots, washed, cut into small pieces
• 1 small onion(s), peeled, finely diced
• 1 bunch of chives, cut into fine rings
• 20 g bread(s) (wholemeal bread), crust removed, cut into small cubes
• 40 g butter
• 100 ml cream
• 100 ml milk
• 700 ml vegetable stock
• 100 ml crème fraîche
• Pepper, white, from the mill
• Salt
• Nutmeg, freshly grated, mace

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the potatoes in salted water, drain, and let them evaporate briefly. Heat 10g of butter in a large pan and sweat the onions until translucent. Add the sorrel and bring to a boil briefly. Add the sorrel, stock, milk, cream, and crème fraîche to the potatoes, mash everything thoroughly, and then puree with a hand blender. Heat everything until just before cooking. Season to taste. Depending on the type of potato, the mixture may be too thick or too runny. Then add a little more milk, cream, vegetable stock, or white wine, or thicken it with 1 to 2 teaspoons of cornstarch mixed with 1 to 2 tablespoons of milk. (Stir in and bring to a boil while stirring once.) As a topping, toast the bread cubes in the remaining 30g of butter and pour over the soup. Crab, small cubes of salmon, smoked salmon, or ham are suitable as additional garnishes.