Potato and goat cheese soup

Ingredients for 4 servings:

• 800 g potatoes, floury
• 1 m.-sized onion(s)
• 1 tbsp butter
• ¾ liter vegetable broth
• 1 small garlic clove(s)
• 150 g goat’s cheese
• ¼ liter cream or crème fine
• Marjoram, fresh or chives
• 4 slices of toast or white bread
• 1 tbsp butter
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a fine starter with lots of flavor

Peel and dice the potatoes and onion. Heat the butter in a pan and sauté the vegetables gently; they shouldn’t brown too much. Pour in the vegetable stock, reserving some if necessary, and simmer the potatoes until soft. Peel and dice the garlic, then add it to the soup, puree or press everything together to form a creamy soup. Melt the goat cheese in the soup and pour in the cream. Do not boil. If the soup is too thick, add a little more stock. Season to taste. Pick the marjoram leaves and sprinkle them over the soup. If necessary, cut the white bread into shapes with a knife and fry it in the butter, either as is or in cubes. Pour over the soup just before serving, or serve it alongside the soup.