Fish with saffron
second courses from Italy
Leek and potatoes veloute
Leek and potatoes veloute
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Cold days, hot dish!
preparation
step 1
Wash potatoes and leeks, separating them from the greener side.
step 2
Cut the potatoes into small touches to speed up cooking, and also cut the strong finely.
step 3
In a tall saucepan, like the kettle of the pasta, let the leeks dry with a little oil. Once dried, blend with a little white wine and add the potatoes, turn a couple of times and then add the broth.
step 4
Cook for about 30 or 40 minutes, if the potatoes are soft you can turn off. Blend with an immersion blender until you obtain a velvety mixture.
step 5
Serve hot garnishing with poppy seeds, if you like them, thyme and a round of raw olive oil.