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Cooking time
50 min
Difficulty
Easy
Puntuation
5/5
INSTRUCTIONS
- Clean and slice the leeks and potatoes.
- Heat the butter in a pan.
- When it has melted, add the leeks and poach.
- Add the potatoes and cook a little longer, with the pot covered.
- Add the stock, cover again and boil for about 30 minutes over a higher heat.
- When it is ready, add the cooking cream, season with salt and pepper and blend in a food processor. Leave to cool.
- Serve the vichyssoise with some lightly sautéed diced Iberian ham and a sprinkling of black sesame seeds on top.
At Iberic Box Learn we offer you incredibly delicious recipes, as well as advice, tips and everything you need to know to enjoy a good ham.
Ingredients
100 g. of Iberian ham, cut into small cubes.
1 kg. leeks (only the white part)
4 potatoes
200 ml. cooking cream
1 l. vegetable stock
60 g. butter
Salt
Pepper
Black sesame for garnish
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