Parmentier Soup recipe

 

  1. Peel potatoes, wash and dice them. Remove green part of the leeks and slice them.
  2. Place leeks and potatoes in the pressure cooker and cover them with chicken broth.
  3. Close lid, pressurize it and, as soon as the valve begins ringing, reduce heat and cook for 8 minutes. When this time has passed, allow steam to escape and open pot.
  4. Process the soup with the mixer until we get a homogeneous mix. Add cream and heat the soup briefly at low heat, careful of not letting it boil. Season.
  5. Distribute soup in individual plates, decorate with minced scallions and serve immediately.
-   500 ml of chicken broth
-   1 bunch of scallions
-   3 leeks
-   500 g of potatoes
-   60 ml of liquid cream
-   Salt and pepper

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