Cream of Potato Soup
ready in 50 min.
1 Cutting board, 1 Large knife, 1 Bowl, 1 Teaspoon, 1 Peeler, 1 Pot mit Deckel, 1 Tablespoon, 1 Wooden spoon, 1 Measuring cups, 1 Paper towel
Fry the potaotes, celeriac, shallots and garlic in hot butter. Quench with the stock, add 2 sprigs of thyme and simmer for 25 minutes.
Puree the soup, sieve and re-heat. Either add some more stock or simmer a little longer to achieve the desired consistency. Stir in the cream and the creme fraiche and season with salt, pepper and nutmeg. Pour into bowls and serve garnished with the remaining thyme.