Monday, 3 July 2017

Vichyssoise with torreznos

Today we bring you an easy recipe with a quick and perfect preparation for the summer season. No more than 45 minutes, although if served as a cold cream, it is best to do it the day before.

Ingredients for 2 servings:
- 2 leeks
- 1/4 onion
- 1 potato
- 14 oz of vegetable broth
- 1 glass of semi-skimmed milk
- 1.8 oz of cream for cooking
- 1 tablespoon of margarine
- Bacon pork 
- Salt
- Pepper

- Leave the bacon in the air to dry for a few hours.
- Wash the potatoes and peel them.
- Cut into medium pieces.
- Peel and cut in julienne the onions.
- Clean the leeks and cut them into slices (only the white part).
- In a saucepan, heat the margarine until it is melted and sauté the onion and leek until tender.
- Add the potatoes and stir to mix.
- Pour the vegetable stock and a pinch of salt.
- Remove and boil until the potato is tender (about 20 minutes).
- Put everything in a glass suitable for the mixer and grit well.
- Add the milk, another pinch of salt and pepper and beat again with the mixer.
- Leave warm to room temperature and then reserve in the fridge.
- Add the cream and stir with a spoon.
- To make the torreznos cut the bacon with a mandolin as thin as possible.
- In a pan with very hot olive oil, fry the bacon while it twists for a few seconds.
- Place on absorbent paper to remove excess oil.
- Place the vichyssoise in glasses and decorate with crispy torreznos.

Bon appétit!

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