Cream of Potato Soup with Five Inserts

Soup: Remove peel from potatoes, make in salted water – drain – and mix in hand mixer with clear soup. Pour into a saucepan, add whipped cream. If you like, add a little butter. Season with salt and a pinch of nutmeg and heat – but be careful – burns quickly.

If you want the soup to be lighter, just use less whipped cream and more clear soup. 1.5 liters of clear soup should be enough – the soup then has a creamy consistency.

Garnish 1: Clean fresh mushrooms with a wet dish-hangl – cut into slices and roast in olive oil. Season with salt, lemon, chili and parsley.

Insert 2: Toast bread cut into cubes (without crust), roast in butter until crispy brown and then rub with a little bit of garlic – very tasty.

Insert 3: Add slices or cubes of graved salmon to the soup.

Garnish 4: The finest caviar to the soup – sensational!

Garnish 5: Simply add a drizzle of olive oil to the soup.

Ideal companion: Champus or possibly sparkling wine.

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