White Potato Soup | Imperial Caviar | Caramelized Goat Cheese

Ingredients | Potato Soup

3 tablespoons extra-virgin olive oil, divided

4 leeks, well washed and coarsely chopped

(only the white part)

1kg white potatoes, peeled and coarsely chopped

2 onions

6 garlic cloves

1 string of thyme

100g of celery

2liters chicken stock

250ml of cream

150g of butter

1 1/2 tablespoons fresh lemon juice

grated zest of 1 lemon

1 goat cheese

100g brown sugar

100g of black caviar

1 bunch of chervil

Sandy Bohm White potato soup with imperial caviar

Method | Potato Soup

Heat some olive oil in a cooking pot. Add the onions, leek, garlic and a string of thyme. Fry everything together until its slightly golden brown. Afterwards add the potatoes and fry it for 2 more minutes. Then you add the chicken stock, bring it to the boil and cook it for around 20 minutes up to half an hour.

Add the cream and boil it for 5 more minutes. Put everything in a bar blender, start to blend it and add, whilst blending, cold pieces of butter. In this phase also season the soup up to your taste; please note to use only white pepper. Pass everything through a fine sieve. Afterwards cool it down and put it in the fridge.

Take the goat’s cheese and cut it into around 5mm thick pieces. Put some brown sugar on top and then caramelize the goat’s cheese with a blow tosh.

Before you serve the soup decorate it with the black caviar.