Velvety olive oil soup

Velvety olive oil soup (4 portions)


Sweat shallots and garlic slices in 1 tbsp olive oil until translucent. Add potato dices and deglaze with broth. Boil potato dices until soft and finely purèe with hand-held blender, meanwhile slowly add olive oil, keep mixture warm.

Mix soft goat cheese with olive paste and spread on two slices of crisp bread. Put on tops and cut into shape. Pour soup into 4 plates, thinly shred mushrooms on soup and serve with "sandwiches".