Summary

Ingredients

• 1 onion (s)
• 4 tablespoon oil
• 2 leeks
• 250 g potato (s)
• 500 ml vegetable stock
• salt
• pepper
• thyme
• nutmeg
• 150 g crème fraîche
• 2 egg (s), including the yolk

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Instructions

1. Sauté the onion, add the leek in thin strips to the onions. Dice the potatoes and sauté with the vegetables. Top up with broth and bring to a boil. Season and simmer for 20-25 minutes.
2. Puree the soup and strain it through a sieve. Mix the creme fraiche and egg yolk and add to the soup. Season again strongly with the spices.