Leibgericht #18: Michael Michalsky
Für Achtung Mode bereitet der deutsche Designer Michael Michalsky sein Leibgericht zu: Kartoffel-Lauch-Suppe
Weil wir glauben, dass guter Geschmack sich nicht nur in Sachen Kleidern äußert, bitten wir seit Achtung Ausgabe Eins Keyplayer der Modewelt, für uns ihr Leibgericht zu kochen. Wir zeigen, was die Fashion-Branche wirklich isst.
He is now of Germany’s leading fashion contender; avery public stream of ambitiousness; the most amusing designer act in town and Karl Lagerfeld’s best friend in Berlin. He has pioneered the fashion as entertainment movement here and now presides over the Michalsky Style Nite, a unique fashion extravaganza which introduces cult labels, like Michalsky’s old time London pal hardy Blechmann’s Maharishi, as well as providing a stage for new bands.
Yes, Lady Gaga was in his line-up before she was mega Gaga and she famously performed a set in Berlin’s Wedding Hallen for Michalsky even after the sound system had collapsed. Famous for enjoying his food, he commutes between just two restaurants – Borchardt’s and Grill Royal – and now skips the club scene, a prior obsession. “It’s about more intimate clubs now; more uplifting music again. Minimalism is over. And it’s nice to be at home”, says the designer. Hence, Michalsky might still wear Chanel couture en’s bouclé jackets and like to dress fancy, but when he cooks for friends at home his favorite dish is a simple potato leek soup. In his Rosa-Luxemburg-Platz penthouse, atop a black slate block by Roger Bundschuh – architect of an iconoclastic Normandy Landing bunker villa – the impresario designer has found the perfect abode for cooking and cocooning.
Potato Leek Soup ingredients for 4 people
- 2 bunches of chives
- 250g bacon cubes
- 7 leeks
- 800g potatoes
- 2-3 tablespoons butter
- 4 cubes Maggi clear chicken broth
- Freshly-ground black pepper
- Crème fraîche (optional for decoration)
In a large pot, heat the butter over medium heat. Add the sliced leeks and season with salt. Cook the leeks over moderate heat for 5 to 7 minutes, stirring frequently, until they’re completely soft and wilted. Pour in the warm water with the Maggi cubes (1,5 Liters), and add the potatoes. Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes. Puree the soup with the black pepper, seasoning with more salt if necessary. If the soup is too thick, add a little more water, until the desired consistency is reached. Pan-fry the bacon cubes and cut chives. Serve the soup in a bowl and add bacon cubes together with chives and crème fraîche.
Erstmals erschienen in Achtung Mode Ausgabe 21, März 2012.