ZUPPA DI PORRI E PATATE (LEEK & POTATO SOUP)
INGREDIENTS: good for 4 persons
- 1 Leek
- 3 Potatoes, Medium size
- 1/2 cup Milk
- 30 gr Butter
- 2 Tbsp. Olive Oil
- 500 ml of water
- Parsley
- Salt
- Pepper
Procedure:
Clean and slice thinly the leek, not including the green part. Peel the potatoes,
and chop into chunks. In a pan, sautee the leek slices and potatoes with
butter and oil. Leave it to cook for at least 5 minutes then add the water.
Leave it to boil, lower the flame then cover and simmer for about 40 minutes.
Blend the soup, I am using an immersion blender, so if you don't have it,
use a regular blender, so you need to transfer all in the blender and back
to the pan after. Continue the cooking for another 5 minutes, adding the milk,
salt and pepper. Once cooked, add parsley, then serve. Add some croutons
if desired before serving.
Note:
I used the green part of the leek, fried it and used it to garnish the soup.
In Italy 1 leek is enough for the recipe, but in the philippines, we need to
consider the size of the leek, and I am using 3-4 leeks on this recipe.
Comments