Ingredients for 4:
- 1 large lettuce
- 1 onion
- 2 potatoes
- 1 L of chicken broth
- 75 ml of liquid cream
- 1 carrot
- 1-2 celery stalks
- 1 tablespoon sunflower seeds
- 1 tablespoon cooked corn
- extra virgin olive oil
- Salt
- 1/2 teaspoon ground nutmeg
- parsley
Preparation:
1. Heat 3 tablespoons of olive oil in the pressure cooker. Peel the onion, cut it into cubes, add it and sauté it for 5 minutes. Peel the potatoes, shell them and add them.
2. Loosen the lettuce leaves, wash them under the tap, chop and add them.
3. Pour the broth, season and close the pot. Cook them for 3-4 minutes from the moment the valve goes up.
4. Shred everything with the mixer until you get a light cream. Pour in the cream and stir the cream until it is integrated. Add the nutmeg and mix well.
5. For the garnish, chop the carrot (peeled) and celery into very small cubes and put them on a plate. Add the seeds and corn, and mix well.
6. Distribute the cream in 4 plates and put in the center of each one, a portion of garnish. Garnish the dishes with some parsley leaves.