Serves: 4 people Difficulty ': Easy Preparation time: 1 hour INGREDIENTS 3 large leeks 300g. floury potatoes 50g fresh thyme. pine nuts 1 carrot 1 celery 1 shallot 30g. light butter extra virgin olive oil black pepper salt and pepper to season PROCEEDINGS -------------------------- Wash and palate carrot, shallots and celery.
In a saucepan, prepare the vegetable stock, bring to boil 1.5 liters. vegetables with clean water, a handful of salt and a few grains of black pepper. As soon as the water boils, lower the heat and cook in 25 minutes. Clean the leeks, cut the most 'green and the roots at the base of the stem, then slice into thin slices.
Wash, peel the potatoes, then cut into cubes. In a saucepan melt the butter light, add the potatoes, leeks, 40g. pine nuts, 1 sprig of thyme and cook for a few minutes. Pour the hot broth filtered through a colander, cover with a lid and cook in 20 minutes over low heat. While vegetables are cooking, toast the pine nuts in a nonstick skillet without adding fat and keep it aside.
On the fire, using a blender immersed directly in the pan, whisk the leeks and potatoes to reach the density 'of a liquid cream. Season with salt and pepper to taste and serve in bowls garnished with toasted pine nuts, fresh thyme and a few drops of oil. 
In a saucepan, prepare the vegetable stock, bring to boil 1.5 liters. vegetables with clean water, a handful of salt and a few grains of black pepper. As soon as the water boils, lower the heat and cook in 25 minutes. Clean the leeks, cut the most 'green and the roots at the base of the stem, then slice into thin slices.
Wash, peel the potatoes, then cut into cubes. In a saucepan melt the butter light, add the potatoes, leeks, 40g. pine nuts, 1 sprig of thyme and cook for a few minutes. Pour the hot broth filtered through a colander, cover with a lid and cook in 20 minutes over low heat. While vegetables are cooking, toast the pine nuts in a nonstick skillet without adding fat and keep it aside.
On the fire, using a blender immersed directly in the pan, whisk the leeks and potatoes to reach the density 'of a liquid cream. Season with salt and pepper to taste and serve in bowls garnished with toasted pine nuts, fresh thyme and a few drops of oil.
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