POTATO AND LEEK PUREED SOUPT WITH SILTER

Ingredienti

For Silter bechamel:

  • 250 ml milk
  • 25 gr flour
  • 25 gr butter
  • 150 gr  Silter
  • Salt as needed
  • Nutmeg as needed

For the pureed soup:

  • 1 large potato
  • 2 large leeks
  • Half of a white onion
  • salt and pepper, as needed

To finish:

  • bread croutons
  • delicate EVO oil
Descrizione

Peel the potato, the onion, clean the leeks and wash them thoroughly.  Cut the Silter into small cubes.  Cut the potato into cubes, slice the onion and leeks into thin slices.  Put everything into a pan, cover with water, add salt and pepper and cook at a low flame for about 30-40 minutes.  In the meantime, heat the milk and, in a separate pan, melt the butter with the flour, until it is slightly colored.  Pour the warm milk into the pan with butter and flour, mixing with the whisk, place on low heat and continue to mix.  Once it has thickened, remove from heat, add salt and nutmeg, add the Silter cubes and let melt, stirring occasionally.  Let the vegetables cook until they are tender and then remove from heat.  Use a ladle to remove most of the broth and with an immersion blender blend the vegetables until they become a puree.  Add the Silter béchamel, mix well and serve hot, accompanied by croutons and a touch of oil.  


Continue

Peel the potato, the onion, clean the leeks and wash them thoroughly.  Cut the Silter into small cubes.  Cut the potato into cubes, slice the onion and leeks into thin slices.  Put everything into a pan, cover with water, add salt and pepper and cook at a low flame for about 30-40 minutes.  In the meantime, heat the milk and, in a separate pan, melt the butter with the flour, until it is slightly colored.  Pour the warm milk into the pan with butter and flour, mixing with the whisk, place on low heat and continue to mix.  Once it has thickened, remove from heat, add salt and nutmeg, add the Silter cubes and let melt, stirring occasionally.  Let the vegetables cook until they are tender and then remove from heat.  Use a ladle to remove most of the broth and with an immersion blender blend the vegetables until they become a puree.  Add the Silter béchamel, mix well and serve hot, accompanied by croutons and a touch of oil.  


East Lombardy is the European region
of gastronomy 2017