for 4 people

Soup

1 tbsp	olive oil
1	onion, cut into pieces
1	garlic clove, cut in half
500 g	mealy potatoes, peeled, cut into approx. 3 cm pieces
300 g	leek, cut into pieces approx. 3 cm wide
1 litre	vegetable bouillon
1 dl	cream
	salt and pepper to taste

To serve

a little	olive oil
½ bunch	chives, finely chopped
1	organic lemon, use grated zest

How it's done

Soup

Heat the oil in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the potatoes and leek, sauté for approx. 3 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and cook for approx. 20 mins. until soft. Puree the soup, pour through a sieve, stir in the cream, season. Leave the soup to cool, cover and chill for approx. 1 hr.

To serve

Plate up the soup, drizzle with oil, sprinkle with chives and lemon zest.

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