Very simple, that's how this recipe is that I propose to you today and that becomes a perfect starter during the summer months. And it is that this cold leek and potato cream is very light and is eaten effortlessly even on those days when the temperatures seem to have no ceiling.
Potatoes add texture to this Mild flavored cream. A cream in which I have renounced the cream that is so often added to achieve a more unctuous texture. You can add it, although I assure you that it is not necessary to enjoy this cold cream.
some croutons and some fresh herbs are ideal to accompany this cream. But you can also resort to some fried ham cubes if they seduce you more. My advice is that when you make it, prepare a double portion. It keeps very well in the fridge for up to three days. and it is always good to have something cool to drink.
The recipe
- 3 tablespoons of butter
- 3 leeks
- ½ kilo of potatoes
- 1 garlic clove
- 5-6 cups of chicken broth
- Salt and pepper to taste
- croutons
- a little fresh dill
- We prepare the vegetables. Clean the leeks well, remove the green part and cut them into thin and uniform strips. Also, peel the potatoes and cut them into cubes.
- Then we heat the butter in a saucepan and when it melts add the leeks and cook them until they are tender without browning them.
- Then we add the potatoes, the garlic clove, the chicken broth, the salt and the pepper, and bring to a boil.
- Once it boils, lower the heat and cook gently for 25-30 minutes, until the potatoes are very tender.
- We crush the mixture and pass it through a masher if we want it finer.
- We let the cream warm up and then we take it to the fridge to drink it cold.
- Once cold, we take the cold leek and potato cream out of the fridge and serve it with croutons and a little fresh dill.