White soup
Ingredients for 4 people:
250 gr. leek
60 gr. flour
300 gr. potatoes
700 ml vegetable stock
40 gr. extra virgin olive oil
300 gr. fresh milk
grated parmesan cheese to taste
salt and pepper
Preparation
Slice finely the leek after removing the green leaves; peel and dice the potatoes.
In a saucepan heat up some olive oil and cook the potatoes and leek for a few minutes.
Add vegetable stock and cook, with a lid, until the vegetables are tender, approximately 20 minutes. Season with salt and pepper.
Whiz with a blender until smooth. Pour the soup into a pan; add the milk, parmesan cheese and flour.
Bring it to the boil, reduce the heat and cook for a few minutes.
If the soup it’s to thick, you could add some more hot vegetable stock.
Serve with crusted bread or with fennel seeds taralli.
Ingredients for 4 people:
250 gr. leek
60 gr. flour
300 gr. potatoes
700 ml vegetable stock
40 gr. extra virgin olive oil
300 gr. fresh milk
grated parmesan cheese to taste
salt and pepper
Preparation
Slice finely the leek after removing the green leaves; peel and dice the potatoes.
In a saucepan heat up some olive oil and cook the potatoes and leek for a few minutes.
Add vegetable stock and cook, with a lid, until the vegetables are tender, approximately 20 minutes. Season with salt and pepper.
Whiz with a blender until smooth. Pour the soup into a pan; add the milk, parmesan cheese and flour.
Bring it to the boil, reduce the heat and cook for a few minutes.
If the soup it’s to thick, you could add some more hot vegetable stock.
Serve with crusted bread or with fennel seeds taralli.
No comments:
Post a Comment