patatosoupa kary krouton

 


xronos proetimasias

Prep Time

15 min

xronos magirematos

Cook Time

30 min

vd2

Difficulty

Easy

Serves 4

5 potatoes washed, peeled, and cubed
1 onion finely chopped
1 leek, white part only
2 glasses milk
1 bay leaf
500 ml chicken broth
150 ml cooking cream
6 slices prosciutto
½ tsp curry powder
2 tbsp butter
Salt
Freshly ground pepper
Croutons

To make the potato soup:
Peel and wash the potatoes. Finely chop the leek and onion. Heat 1 tbsp butter in a nonstick pot over medium heat. Sauté the leek and onion until wilted and translucent. Stirring well, season with the curry powder.
Finish with the chicken broth. Add the potato cubes and bay leaf. Bring to a boil and turn heat to low. Simmer for approximately 30 min. Discard bay leaf. Transfer pot contents into a blender or food processor and beat or pulse to puree.
Arrange the prosciutto slices on a baking sheet. Grill in the oven until dry and resembling chips. Remove from the oven and crumble into bits.
Add the cooking cream to the soup. Serve in bowls topped with crumbled prosciutto chips and some croutons.

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Contact

Ieroloxiton 7 & Eleutherias
153 42, Ag Paraskeui, Athens
Τ. (+30) 210 6018288
E. info@alexandrospapandreou.gr



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