Summary

Ingredients

• 500 g potato (s)
• 3 tablespoon oil, (soybean oil)
• 750 ml vegetable stock
• 200 g whipped cream
• 4 medium tomato (s)
• salt and pepper
• 1 pinch (s) nutmeg, freshly grated
• possibly chervil, (leaves for garnish)

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Instructions

1. Peel, wash and roughly dice the potatoes. Sauté in the oil, deglaze with the stock and cook for about 15 minutes. Then puree. Stir in the cream and season with salt, pepper and nutmeg.
2. Wash, quarter, core and dice tomatoes. Serve the soup well chilled with the diced tomatoes and chervil leaves.