1 Cut the leek lengthwise, rinse, trim and cut into thin rings. Also, rinse, trim and cut scallion into thin rings.
2 Remove the garlic and finely chop. Peel the potatoes and celery and finely dice.
3 In a saucepan, melt the butter and sweat the garlic until translucent. Add the diced vegetables and the leek and sauté briefly. Fill pan with the broth. Season with salt and pepper and simmer for about 15 minutes over medium heat. Then puree and season with nutmeg. Let the soup cool completely in the refrigerator.
4 Distribute into soup bowls and serve sprinkled with scallions and pepper. If desired, add crème fraîche.