Cold leek cream with pink pepper cheese
In summer it is more difficult for us to eat vegetables than during winter we eat daily. That is why cold creams are so perfect: they help us to eat vegetables easily and at the same time they are very pleasant to combat the heat of this time of year.
The plus in this cold leek cream is the pink pepper that gives it a unique flavor, together with the cheese that gives it a lot of softness. As a garnish to provide texture, we can use some caramelized almonds or the dried fruit that you like the most.
Ingredients
- 2 leeks
- 2 potatoes
- 2 tablespoons olive oil
- 150g cream cheese
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pink pepper
- A few crushed pink peppercorns to finish
Preparation
- Chop the leeks finely
- Peel the potatoes and cut them into wheels so that they cook before.
- In a pan 22 cm high Efficient, heat the oil and poach the leeks with a few grains of pink pepper.
- Add the potatoes and sauté over low heat for about 10 minutes.
- Cover with water and cook for 15 minutes.
- When the potato is tender, add the cream cheese and, with the help of a food processor or a hand blender, blend until you get a fine cream.
- Let cool completely in the fridge.
- Serve sprinkled with ground pink peppercorns and caramelized almonds to give a crunchy texture.
Photographs and recipe by Loleta .
