Una densa crema di porri e patate con il profumo di rosmarino fresco. Perfetta per le giornate fredde. La sua consistenza vellutata e il suo sapore delicato sostituiscono un comune primo piatto a base di pasta.
- 1 leek
- 1 tbsp olive oil
- 0.5 tbsp butter
- 600 g potatoes
- 1 garlic clove
- 1 tsp (or to taste) salt
- 2 - 3 sprigs of fresh rosemary
- pepper to taste
Instructions: Leek, potatoes and rosmary dense soup
Melt butter in a pot, add fresh rosemary, olive oil and garlic. Cook over medium – low heat for a few minutes.
Add the leek, cut into rounds (use the white parts and very clear green ones). Cook over medium heat until the leek begins to soften, about 2-3 minutes.
Add the potatoes, previously washed, peeled and cut into small pieces. Stir and cook over medium heat for 1 minute then add the water, which should cover everything about 2-3 cm above the level of the vegetables.
Cook all until the potatoes are tender. Discard rosemary branches (leave the needles) and blend everything with the immersion blender or stand mixer until the soup has the consistency of thick cream. Serve immediately.
lot of love. B.