This is a rich and simple recipe that can be eaten both in summer and winter since it can be consumed hot or cold.
- 1/2 liter of meat broth
- 1 kg of potatoes
- 1/2 kg of leeks
- 1 cebolla
- 100 ml. milk
- Oil required quantity
- 50 gr. butter
- Salt, and white pepper to taste
Peel and cut the potatoes into small pieces, melt the butter in a pan and cook it. Add an onion cut into julienne and put it in the pan until it turns transparent. Finally, do the same with the leek pieces and leave them sautéing for 7 minutes, and add the broth, milk and cook 25 minutes.
Put everything in a blender or processor and add the salt and pepper and finish preparing the puree as you always have.
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