Creamy Potato Soup
Peel and cube the potatoes, celery and onion. In a saucepan, heat the butter. Saute the onion, potatoes and celery. Deglaze with the broth and simmer over medium heat for 15-20 minutes. Puree the soup and stir in the cream. Season with salt, pepper and nutmeg. If the soup is too thick, add more broth.
Peel the carrot, remove the green leaves, rinse and finely chop. Cook the carrot in boiling salt water until soft. Drain, rinse and pat dry. Cut the carrot into thin slices. Use a cookie cutter to cut flowers from the carrot slices.
Season the soup again. Garnish with the carrot flowers and sprinkle with the carrot green leaves. Serve immediately.