Potato cream (4)
Instructions
In a saucepan melt butter and 30 g insaporitevi chopped leeks.
Add the peeled potatoes and cut into small pieces and let Cook a few minutes.
Pour into the boiling broth.
Adjust the salt and continue cooking for about 20 minutes at moderate flame.
Meanwhile cut the bread slices into cubes and soffriggeteli in the remaining butter.
Puree potato mixture, place back on the stove, then return to a boil, add the cream, stir.
Serve the hot cream with croutons.
The accompanying wine: Colli Morenici Mantovani Del Garda Bianco DOC, Bianchello DOC, Taburno DOC White.
