Creamy Potato Soup
Rinse and chop the soup vegetables. Peel and dice the potatoes. Saute the soup vegetables and potatoes in hot oil for about 3 minutes. Pour in the broth and bring to a boil. Cover and simmer for about 15 minutes. Puree well. Stir in the creme fraiche and season with salt and pepper.
Finely chop the parsley and crush the garlic. Mix the parsley, crushed garlic and lemon zest. Serve the soup sprinkled with the parsley mixture.