Cold Potato Cream Soup
Ingredients
Preparation steps
Peel and chop onion. Rinse leek, trim and cut into fine strips.
Melt butter in a saucepan, sauté onion and leek and season with salt, pepper and marjoram.
Peel potatoes and coarsely chop.
Add potatoes to the saucepan, allow to cook briefly, then add broth, bring to a boil and cook over medium heat about 20 minutes until tender.
Remove the saucepan from the heat. Puree potato mixture with an immersion blender and season to taste with salt with pepper. Add milk to the saucepan, stir and let soup rest in the refrigerator until cold.
Whip cream in a bowl, add 2/3 of whipped cream into the saucepan and mix. Rinse daisies and drain. To serve, distribute soup between deep plates or soup bowls, cover each bowl with remaining whipped cream and serve garnished with daisies.
