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VICHYSSOISE WITH SPHERIKA EXTRA VIRGIN OLIVE OIL PEARLS

INGREDIENTS:

  • 800g of potatoes
  • 4 leeks
  • 30g butter
  • 1 l chicken broth
  • 20 ml of heavy cream for cooking
  • 1 jar of Spherika Extra Virgin Olive Oil pearls

PREPARATION:

  1. Peel the potatoes and cut into large cubes.
  2. Remove the green part of the leeks, wash them and cut them into slices.
  3. Melt the butter in a saucepan and fry the potatoes and leeks for 10 minutes over low heat, stirring.
  4. Add the chicken broth. Mix and simmer for 25 minutes.
  5. Blend and add the cream.
  6. Serve hot or cold, to taste.
  7. Pour into individual bowls and top with a teaspoon of Extra Virgin Olive Oil pearls.

Enjoy your meal!

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