Summary

Ingredients

• 300 g potato (s), floury boilin
• 350 g leek
• 2 tablespoon butter
• 2 lime (s), (grated peel)
• 700 ml chicken broth
• 180 g crème fraîche
• sea-salt
• Pepper, freshly ground black
• Lime juice, little freshly squeezed
• 40 g caviar (salmon caviar)

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Instructions

1. Peel the potatoes and cut into cubes. Halve the leek lengthways and cut into fine strips.
2. Heat the butter in a pan, sauté the potatoes, leek and grated lime zest in it, add the chicken stock, bring to the boil, cook over a low heat for about 30 minutes.
3. Puree the soup. Stir in 2/3 of the crème fraiche, allow to cool, then chill for at least 2 hours. Season to taste with salt, pepper and a little lime juice.
4. Arrange the soup in ice-cold bowls or soup plates, garnish with the remaining crème fraiche and salmon caviar.