Ingredients for 4 servings

 

500 g of carrots

200 g of potatoes

3 small leeks

3 laurel leaves

1 sprig of thyme

1 spoonful of powdered cinnamon

2 teaspoonful of brown whole sugar

extra virgin olive oil

salt

pepper

 

Preparation

 

Bring to a boil a litre of water in a big pot. Clean the carrots and potatoes, peel them and cut them into chunks. Clean and cut two leeks, tie laurel and thyme with a string. When the water is boiling, throw all vegetables, the bunch of herbs and a pinch of salt into it.

In the meantime, finely mince the remaining leek, put it into a pan with little olive oil and sautée it for a few seconds. Add a teaspoonful of sugar and caramelise it over low heat. When the vegetables are cooked, drain them, remove the bunch of herbs and add little olive oil. Blend in a food processor until creamy.

 

Season to taste with salt, add pepper and mix well. Pour the velvet sauce into the plates. Sprinkle with cinnamon, garnish with caramelised leek. Serve hot.

 

News and tips

 

It is possible to preserve the cream soup in a airtight container into the fridge for 2-3 days. It is a light main course with a sweet and delicate flavour, suitable for every season. To garnish it we have used the leek, but you can even mince and caramelise shallot in a pan with a teaspoonful of sugar and minced chives.

 

Wine

 

Pair with preferably ripe Gewürztraminer wine produced in the Alto Adige, to completely appreciate its scent of fig, cinnamon and clove. Serve at 10°C.

Tradotto da Francesca Clemente