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.
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.
