INGREDIENTS:

  • 400 g of potatoes
  • 600 g of leeks
  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • Extra virgin olive oil to taste
  • 40 g of parmigiano reggiano
  • 1 L of vegetarian broth
  • 1 stalk of chives
  • Salt and pepper to taste

PREPARATION:

  1. Prepare the broth with onion, celery, and carrot by adding a little salt. Clean the leeks, eliminating the harder outer leaves. Slice them finely and cook them in a casserole with three tablespoons of EVO oil. When they take color, add a pinch of salt and pour the hot broth. Boil and cook for 10 minutes.
  2. Meanwhile, peel the potatoes and cut them into small pieces. Join them with leeks and mix.
  3. Cover the casserole and cook until the potatoes begin softly. Add salt and pepper and keep warm.
  4. Add parmesan and mix to obtain a cream. Garnish with chives, EVO oil and serve.