PREP TIME: 45min
DIFFICULTY: low
SERVINGS: 4
INGREDIENTS:
- 150g Torrezno de Soria shavings
- 4 leeks
- 2 potatoes
- 1 onion
- 100ml EVOO
- 100ml cream
- 100ml chicken broth
- 25ml white wine
- Salt and pepper
METHOD:
Peel the potatoes and slice them as if you were going to make a Spanish omelette. Clean the leeks, reserve the white part and slice them into half moons. Peel the onion and slice it into similar pieces.
Place the oil and butter in a pot. Add the onion and leeks, and sauté for about 10 minutes over medium heat. Once they’re soft and transparent, add the potatoes, sauté for 2-3 minutes and add the white wine.
Let the alcohol evaporate, add the broth and simmer for 20 minutes.
Fry the torrezno shavings in plenty of oil until they’re crispy. Drain on paper towels.
Blitz the vegetables; strain if necessary. Add the cream, mix well and season with salt.
Serve the soup in a soup plate or a bowl. Add the torrezno shavings and chopped chives.
