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.
Coarsely chop the walnuts with a sharp knife until they are reduced to small pieces. Also put the pot with the water for the pasta on the heat. In a non-stick ...
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