Potato and leek cream with the scent of summer truffle and crispy croutons
An easy, fast and healthy dish to tease even the most demanding palates. The aroma of truffle is tinged with green with the soup of leeks and potatoes.
- 1 leek
- 600 g of potatoes
- 80 g of Parmesan cheese
- 120 g of bread cubes
- Versilfood Evo oil with summer truffle
First, wash the leek, remove the outer leaves and cut into chunks. Do the same with potatoes, then transfer your vegetables to a pot previously filled with salted water.
Boil the vegetables for 25 minutes after the water boils.
Drain the vegetables, putting aside a bit of cooking water, then blend, add the Parmesan and mix well.
In a separate pan, add the diced bread and toast it with a little extra virgin olive oil with summer truffle.
Serve your potato cream and leeks hot, completing the dish with your croutons previously golden and adding a little summer truffle extra virgin olive oil.