Hearty cold soup

Starter, soup

Clean the leek and cut the white and light-green part of the leek into fine rings. Cut the potatoes into chunks. Sauté the leek rings in a dash of oil until glazed. Add the potato chunks, the peeled garlic, the stock and cook until done.

Puree the mass in a blender and then pass through a fine sieve. Allow soup to become totally cold and add sea salt and freshly ground pepper to taste. Serve in a small cup or glass and garnish with leek sprouts.