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Cream of potato and leek with buffalo mozzarella and sesame seeds

ingredients

servings

1

Extra virgin olive oil

to taste

Iodized salt

to taste

Black pepper

to taste

Black sesame

to taste

Buffalo mozzarella DOP, from Campania

50 oz

Full fat milk

50 oz

Potatoes

2 unit

Leeks

1 unit

soups from Italy

Cream of potato and leek with buffalo mozzarella and sesame seeds

Cream of potato and leek with buffalo mozzarella and sesame seeds

vegetarian with lactose with nuts high in calcium source of C vitamins high in potassium

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of potato and leek with buffalo mozzarella and sesame seeds

Warm, enveloping, delicate, in short: GREAT! I wanted to add to the pot buffalo mozzarella as a delicacy, I do not fear the comparison, it actually creates a riot of creaminess and sweetness hardly comparable!

Cream of potato and leek with buffalo mozzarella and sesame seeds step 1

step 1

Peel the potatoes, wash the leek and cut everything into small pieces. Cook steamed for about 15-20 minutes (with Thermomix, pour water in the bowl, place the inside Varoma with potatoes and leeks and cook 15 min Vel 1 Temp.

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Cream of potato and leek with buffalo mozzarella and sesame seeds step 2

step 2

After this time, whisk leek and potato adding flush the hot milk until they reach the desired consistency (with Thermomix Vel 8 20 seconds). Add salt and pepper.

Cream of potato and leek with buffalo mozzarella and sesame seeds step 3

step 3

Pour the soup boiling in the pot, add the mozzarella, cut into wedges, sesame seeds, a drizzle of extra virgin and ENJOY!

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