Cream of leek and potato with ham chips with Burro Occelli®
to serve 6 people
2 large potatoes
20g Burro Occelli®
250 ml milk
3 slices raw ham
Peel and rinse the leeks and potatoes; slice the leeks and dice the potatoes.
Melt the Burro Occelli® in a large casserole, first brown the leeks then add the potatoes. Pour in 500ml of water and the milk, salt and pepper and leave to simmer with the lid on for about 30 minutes.
In the meantime cut in half (lengthwise) the slices of ham and bake in the oven until crispy.
Blend the whole with the cooking liquid until you obtain the desired consistency. Pour the cream into the bowls and garnish with the ham crisps. Accompany with croutons or savoury loaf.
For this recipe the following have been used: