Potato and leek creamy
A velvety and flavorful soup that combines the delicate sweetness of leeks with the creamy texture of potatoes. Enhanced by the richness of Parmesan wafers and the unique touch of Monari Federzoni Organic Balsamic Vinegar of Modena, this comforting dish is perfect for any season. Simple yet refined, it’s ideal as a starter or a light meal, offering a harmonious balance of flavors and textures in every spoonful.
ingredients
| 300 g of potatoes |
| Fresh fennel to taste |
| 2 leeks |
| Olive oil |
| 1 knob of butter |
| Warm vegetable stock |
| 4 tablespoons of grated Parmesan cheese |
| Monari Federzoni organic Balsamic Vinegar of Modena to taste |
| Salt |
| Pepper |
what you will need
Organic
directions
Begin with preparing the Parmigiano Reggiano wafers: cut out some squares of parchment paper and place a spoonful of cheese in the middle of each of them. Using the back of a spoon, form a circle with a diameter of about 4 centimeters. Place one sheet at a time in the microwave at maximum power for 1 minute, until the cheese begins to melt. Lay the hot wafers on a rolling pin, so that you can obtain a wavy shape. Let the wafers cool.
Now, you can begin preparing your potato and leek creamy soup. Start by peeling leeks and slice them into thin slices. Put them in a saucepan with oil and sweat them over very low heat. When they become clear, add diced potatoes and cook, leaving to season and stirring for a few minutes. Now add warm vegetable stock, salt and pepper, and bring to a boil. Cook until the potatoes are tender, then blend them, adding a knob of butter. The final result will be a smooth and silky cream. Transfer to serving plates and serve with Parmigiano Reggiano wafers, a sprig of wild fennel and a few drops of our Organic Balsamic Vinegar of Modena to each plate.
Now, you can begin preparing your potato and leek creamy soup. Start by peeling leeks and slice them into thin slices. Put them in a saucepan with oil and sweat them over very low heat. When they become clear, add diced potatoes and cook, leaving to season and stirring for a few minutes. Now add warm vegetable stock, salt and pepper, and bring to a boil. Cook until the potatoes are tender, then blend them, adding a knob of butter. The final result will be a smooth and silky cream. Transfer to serving plates and serve with Parmigiano Reggiano wafers, a sprig of wild fennel and a few drops of our Organic Balsamic Vinegar of Modena to each plate.
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