Ingredients
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2 Leek
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Butter
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Extra Virgin Olive Oil
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Salt
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Vegetable broth
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500 gr. Champignon
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4 big Potato
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125 gr Liquid Cream
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Toasted bread
Directions
There is a difference between a soup, a broth, a cream and a velouté.
If you go in some restaurant you can find in the menu “Velouté”, but the texture is more like a cream.
If you are not an expert it could be the same, but the difference is very thin…depend on adding cream or butter and flour. The first choice bring to the “Cream” the second to the “Veloutè”.
In these days I am collaborating with a Chef at an international School where we tried different kind of “soup”. This one is one of my favourite and I am very happy to share with you the recipe.
Steps
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1
Done
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Prepare the baseSlice the leeks and put in a pot with extra virgin olive oil and some butter. Let them simmer till the leek is soft . |
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2
Done
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Adding PotatoesWash and peel the potatoes, then dice them in little pieces (so that they can cook faster). Add to the base of leek and oil and let them cook. Stir often to avoid the starch to exit. Then add the vegetable broth you have prepared in advance, till to cover the potatoes. Let them cook for 30 minutes |
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3
Done
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Cook the mushroomIn a pan add some extra virgin olive oil and add the champignon previously washed and sliced. Let them cook till they take their water back. It is important to cook the mushroom separately because if I cooked them together with the potatoes they would leave too much water and the soup will taste sharp. |
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4
Done
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Final StepWhen the mushroom are cooked add them to the potatoes into the pot, cover again with the vegetable broth and let them cook for 20 minutes more. Mix with a mixer and pour the cream inside the liquid. Continue to tir with a wooden spoon. You can serve with a toasted slice of bread. |
