Potato Soup or Soup of the Grape Harvesters – Alsace

Fry the very finely chopped onions and leeks in a little hot butter until translucent. Add the potatoes, cut into four or six pieces depending on their size. Add water, season with salt, nutmeg and pepper. Bring to a boil and simmer until tender (about 1/2 to 3/4 hour).

Pass the soup through a fine sieve and thicken with the rest of the butter and the fresh cream. Season to taste.

Cook the chopped onion (2) in hot fat until lightly browned. Add to vegetable soup form before serving. Add freshly chopped/chopped parsley and chives. Bring to the table very hot.

Our tip: Always use fresh chives if possible!

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