Potato and leek cream
Presentation
Today I will guide you to discover a classic and comforting dish: cream of potatoes and leeks. This dish, despite its low cost, will delight you with its creaminess and delicate flavor. Perfect for a refined lunch or a warm and welcoming dinner, this velvety soup is a splendid example of how Italian cuisine can transform even the waste of humble ingredients into an impressive dish.Ingredients:
- 850 grams of potatoes
- 300 grams of leeks
- 2 shallots
- 30 grams of pecorino romano (or parmesan)
- olive oil to taste
- coarse salt to taste
Preparation:
After washing them thoroughly, 1 peel and cut the potatoes into cubes and do not throw away the peels. 2 Coarsely chop the shallot. 3 Cut off the hard green part of the leek, wash these waste leaves carefully and put them together with the potato peels.
4 Coarsely chop the leek and 5 boil the potato peels and leek scraps in about 2 liters of water to prepare a vegetable broth. 6 While the broth boils, pour some olive oil and the shallot into a saucepan and cook over a low heat.
When the shallot becomes translucent 7 add the potatoes and mix. After a few minutes 8 add the leeks and mix everything together, leaving it to cook for 2-3 minutes. At this point 9 add the broth until the ingredients are completely covered and leave to cook over medium heat.
When the potatoes are well cooked and starting to fall apart 10 everything with an immersion blender until you obtain a smooth and homogeneous puree. 11 Finally add salt and pecorino romano, mix well and plate in a bowl. 12 Add a drizzle of raw olive oil, some grated pecorino cheese and some basil leaves as a garnish.
Advise
- Shorten the time : If you are in a hurry, cut the potatoes into smaller cubes, they will cook faster.
- You can enrich it as you like : you can add some oil flavored with some aromatic herbs at the end to give a particular note to the dish, or some raw ham at the beginning of cooking for an extra touch of flavor and flavour.
- Don't overdo it with the liquids : always add the bare minimum of broth from time to time otherwise when you have to blend you risk getting a cream that is too liquid.
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