Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 4 | 35 minuti |
Ingredients
| 400 g | white potatoes |
| 3 | leeks |
| 1 bunch | chives |
| 1 dl | cooking cream Sterilgarda |
| 1 L | chicken broth |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Peel the potatoes and cut them into small pieces.
- Clean the leeks, removing the green part, and cut them into thin slices; wash the chives and chop with scissors.
- Transfer all the vegetables into a large pot and cover with the chicken broth filtered through a sieve, salt and pepper.
- Cook covered for about 20 minutes.
- Allow to cool, then blend the vegetables for a few minutes, until they reach a smooth consistency.
- Put the puree back into the pot. Add the Sterilgarda cream and stir to combine everything, then heat the soup for 10 minutes but without ever letting it boil.
- Pour into individual bowls, sprinkle with chives and serve hot.
Slice the courgettes Cook the sliced mushrooms in the sauteed oil and garlic Add the parsley Brown the courgettes and add the ham Add the milk Blend ...
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