Potato and Cheese Soup Garnished with Lamb Skewers

A velvety potato and cheese cream soup garnished with aromatic New Zealand lamb skewers and tomato pesto.

Ingredients

0.5 опаковка/pack	EXQUISIT New Zealand lamb fillet (frozen)
400 г/g	cooking potatoes
1 стрък/stalk	leek
2 с.л./tbsp	EXQUISIT truffle olive oil
1	garlic clove
700 мл/ml	stock
100 мл/ml	dry white wine
100 мл/ml	cream
4 клончета/sprigs	rosemary
—	salt
—	freshly ground black pepper
1 с.л./tbsp	olive oil
80 г/g	EXQUISIT Le Carremembon French cheese
2-3 с.л./tbsp	EXQUISIT tomato and arugula pesto
1-2 ч.л./tsp	lemon juice
1-2 г/g	sweet paprika

Let the meat thaw and pat it dry. Peel, wash and dice the potatoes. Clean, wash and slice the leek into rounds, then sweat it in 1 tbsp truffle olive oil and transfer to another dish.
Peel and finely chop the garlic. Sweat the potatoes, garlic and remaining truffle olive oil in the same pan used for the leek. Add the stock, wine and cream, stir and let simmer over low heat for 20 minutes. Wash and dry the rosemary; cut the meat into pieces, thread them onto the rosemary, season with salt and spices, and sear for 5 minutes in hot olive oil.
Cut the cheese into pieces, add it to the soup and stir gently until melted. Purée the soup and season it with the pesto, a little lemon juice, salt, black pepper and paprika. Serve in a deep plate or suitable bowl, add the lamb skewers and garnish with the sautéed leek.