Wash and clean the vegetables. Peel potato and carrots and cut into cubes. Cut leek into fine rings. Peel and finely dice the onion. Place the vegetables and ginger in an unperforated container. Add the butter and the vegetable stock. Now in the steamer, at cooking vegetables 100 °C cook the soup for about 25-30 minutes. Then puree the cooked ingredients with a hand blender or in a blender attachment. Stir in the liquid whipped cream and now season the soup with salt, pepper and soy sauce. Serve in a soup plate with fresh, finely chopped chives.
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