Emmental Style Potato Soup

Chop onion, sauté in butter until light yellow. Remove peel from potatoes and dice. Remove peel from leek and carrots and cut off. Add with potatoes and steam for 1-2 minutes. Fill up with soup and boil for half an hour. Pass through the passevite. Beat flour well with cream. Add together with marjoram and parsley. Make 10 min on low fire, stirring occasionally. Season with salt, pepper and nutmeg (freshly grated). Add a small dash of vinegar before serving. Serve with your choice of toasted bread cubes or place finely shaved Emmental cheese in the soup plates and pour the hot soup over it.

Tip: Do you know purple carrots? They are an old, very aromatic variety – why not use them for a change!

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