Ingredients for the potato soup

50 g clarified butter
½ an onion, finely chopped
200 g potatoes, peeled and diced
½ l vegetable stock
0.2 l cream
Salt, pepper, nutmeg
Lovage, bayleaf

Ingredients for the sponge

2 large floury potatoes, boiled in their skins
1 tsp clarified butter, melted
100 ml cream
125 g egg white, 80 g egg yolk
60 g icing sugar
40 g fine flour
9 cl Spitz eggnog

Cream of Potato Soup

with lovage and eggnog sponge

  1. Sweat the onions and potatoes in clarified butter and pour in the stock. Add the spices and lovage stalk. Simmer gently until the vegetables are soft. Add the cream. Remove the lovage stalk and bayleaf. Blend until frothy. Season and garnish with chopped lovage before serving.
  2. For the eggnog sponge, peel the potatoes and push through a ricer while still warm. Mix in the clarified butter and cream. Add the egg white, egg yolk, icing sugar, flour and Spitz eggnog to the mixture. Blend using a hand blender and pour into a siphon. Charge with 3 cartridges. Fill a cup halfway and cook for 40 seconds in the microwave (700 W). Turn out onto a rack and leave to cool.

Tip! Purple potato chips make a great garnish for this soup.