Vichyssoise

Ingredients for 4 servings:

• 250 g leek
• 200 g potatoes
• 2 tbsp olive oil
• 1 clove(s) garlic, chopped
• 2 tsp marjoram, preferably fresh
• 1 liter vegetable broth or chicken broth
• 150 g sour cream
• Salt
• Pepper, white, from the mill
• Nutmeg, freshly grated
• 2 tbsp lemon juice
• some Tabasco, a few drops of

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cold leek soup

Halve the leek lengthwise, wash, and set aside a small green piece, then cut into thin rings. Peel and dice the potatoes. Sauté both with the garlic in hot olive oil. Add the stock and marjoram. Simmer over low heat for about 30 minutes. Purée the soup until smooth, then stir in the sour cream. Stir in the remaining spices and lemon juice and season with a few drops of Tabasco. Refrigerate overnight. To serve, cut the remaining leek into thin rings and sprinkle over each serving. Tip: Can also be eaten hot. Variations are possible with smoked salmon strips, toasted white bread cubes, or rendered bacon bits.