Basil Soup with Tomato and Mozzarella Skewer

For the soup, clean and wash the leek and cut into fine rings. Peel the onion and cut into fine cubes. Peel, wash and dice the potatoes.

Heat the butter in a saucepan and sauté the leeks and onions in it. Pour in the broth and add the potatoes. Simmer over low heat for 20 minutes, then puree finely with a hand blender.

In the meantime, wash the basil and shake dry, pluck the leaves off. Put some leaves aside for decoration, puree the remaining leaves with the cream and mix with the soup. Season the basil and potato soup with salt, pepper and lemon zest and bring to the boil once.

For the foccacia, mix the flour and dry yeast in a mixing bowl. Add 3 tablespoons of olive oil and knead in a food processor with a dough hook. Pour in enough lukewarm water to make a smooth, supple dough.

Cover the dough with a damp cloth and let it rise in a warm place for about 90 minutes. Then knead again on a lightly floured work surface, shape into an oval sheet of dough and place a piece of baking paper the size of a baking sheet. Cover and let rise for another 20 minutes.

Preheat the oven to 220 ° C using a baking sheet. Brush the dough lightly with oil, sprinkle with coarse salt, pull onto the hot baking sheet and bake for 25 minutes until the surface is lightly browned. Serve lukewarm.

For the skewers, dab the tomatoes. Place 3 tomatoes alternately with 2 mozzarella balls on wooden skewers.

To serve, arrange the basil and potato soup in soup plates or cups, place the skewers on top or on a plate and garnish with the remaining basil. Serve the bread with it.