Garlic cream soup

Ingredients for 4 servings:

• 10 cloves garlic
• 2 bunch leeks (spring onions)
• 5 m.-sized potatoes
• 1 tbsp olive oil
• 1 liter vegetable broth
• 1 cup crème fraîche with herbs
• 1 bunch of chives
• 200 ml cream
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash, peel, and dice the potatoes. Trim and slice the spring onions. Peel and roughly chop the garlic. Sauté the potatoes, leeks, garlic, and onions in hot olive oil for about 1 minute, deglaze with stock, and then simmer for 20 minutes. Five minutes before the end of cooking, add the crème fraîche and simmer. Meanwhile, whip the cream until stiff peaks form and finely chop the chives. Purée the soup with an immersion blender, then fold in the whipped cream and chives. Season with salt and pepper, if desired. Serve immediately.