Cream of leek

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  • Leek: 4 stalks
  • Potatoes: 1
  • Onion: 1
  • Olive oil: 2 tablespoons
  • Chicken broth: 0,50 lt
  • Milk: 0,50 lt
  • Salsa: taste.
  • Salt: taste.
  • Pepper: taste.


Peel and cut in pieces the leek, potato, and onion. Light olive oil to heat and sauté the onion until golden brown. Add the leeks and potatoes. Let cook for a few minutes. Add the chicken broth and let simmer for about half an hour. Pass the vegetables with the mixer. Add the milk, beat and bring to a boil. Season with salt and pepper. At the time of serving, sprinkle with parsley.

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