salt and freshly ground pepper
7 dl. water
½ dl. whipping cream
200 g fresh lumpfish roe(clean for membranes)
½ bunch of dill
Peel and cut the potatoes into thin slices, put them in a bowl with cold water and leave the potato slices in 10 minutes in the water.
Cut the leeks into thin slices, and rinse them thoroughly in cold water.
Drain potatoes and leeks thoroughly and put them in a pan with melted butter.
cook the vegetables for 3-4 min., Season with, thyme, chopped garlic, salt and pepper.
Add water and let the soup boil for 15-20 minutes, until the potato slices are tender. Add cream and cook for 5 minutes.
Remove from the heat and pour the soup in a blender. Blend the soup until it is smooth, but not for long time, as it can get a “long” and sticky consistency.
Put the soup back into the pot, heat it through and season with salt and pepper.