Potato cream soup

Ingredients for 4 servings:

• 30 g butter
• 1 m.-sized onion(s), halved and cut into strips
• 700 g potatoes, peeled, cut into fine cubes
• 1 clove(s) garlic, slightly finely chopped
• 1 dl white wine
• 1 liter vegetable broth
• 1 ½ dl cream
• dl salt and pepper, white
• some cayenne pepper
• some parsley, finely chopped
• 1 large potato(s), waxy, peeled, cut into fine strips
• some fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Heat the butter, sauté the onions and garlic, add the potatoes, season with salt, and continue sautéing. Deglaze with the white wine, reduce briefly, pour in the stock, and simmer for about 30 minutes, until the potatoes are tender. Meanwhile, heat a little cooking fat, season the potato strips with salt and pepper, and fry four small pancakes in the fat to garnish the soup. Remove the soup from the heat, add the cream, purée, and season with salt and pepper. Serve in soup bowls, sprinkle with parsley and cayenne pepper, and add a potato pancake to the soup. If desired, you can also add a little whipped cream. Serve immediately.