Must Cream Soup with Edible Flowers

For the cider soup, finely chop the spring onion, peel the potatoes and slice them together with the leek.

Melt butter in a high saucepan, add spring onion, sauté until light and dust with flour. Roast everything briefly and pour in the cider, let it reduce a little.

Then add vegetable stock and bring to a boil. Add potatoes and leek and cook for about 10 minutes. Stir in crème fraîche and reduce the soup to a creamy consistency.

Season to taste with salt, freshly ground pepper and nutmeg. Shortly before serving, froth the soup with a blender and some milk, pour into warmed soup plates and decorate with freshly chopped herbs and flowers (can also be dried flowers).

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