Vegetable Cream Soup

Peel the potato and cut into small cubes - then cover with water so that they do not turn brown - then clean and also dice the celery and carrots - wash the leek and cut into coarse rings - peel the onion and cut into cubes

now roast the onion cubes in hot oil - roast all the vegetables vigorously one after the other - collect the finished roasted food in a large pot - before the potatoes are roasted, the potato water is also added to the roasted food through a sieve - finally the roasted vegetables are added filled with hot vegetable stock so far that it is well covered

Add bay leaves to the soup - season with salt, pepper, nutmeg and vegeta and let the soup simmer for about 10 minutes until the vegetables are soft (the cooking time depends on the size of the vegetable cubes ...)

Before we puree the soup we first take out the bay leaves - use a perforated ladle to get some of the vegetable cubes (without liquid!) (We need that for the soup insert as a decoration) - now finely puree the soup with the blender - then that much add vegetable stock until the soup has the right consistency - add the Philadelphia cream cheese and puree vigorously again

mix the diced vegetables with brunch sweeet chili - season with salt, pepper, white balsamic cream and vegeta - stir in the chives

Place a small serving ring in the middle of the plate - fill with the diced vegetables - fill in soup - remove the serving ring