Ingredients for 2:
- 3 leeks
- 2 small potatoes
- ½ liter of chicken or vegetable broth
- 150 milliliters of oat milk
- 1 dessert spoon of vegetable margarine
Preparation:
1. Heat a pot with the margarine (Do not raise the heat too much, so you will prevent the margarine from burning). When hot, add the sliced leek and cook for 5 minutes.
2. Peel and wash the potatoes. Add them to the pot cut into cubes of the same size and cook them for another 4 minutes, stirring occasionally.
3. At this point, add the chicken or vegetable broth and season to your liking. Cover the pot and cook the vegetables for approximately 15 minutes or until the potato is tender inside.
4. When the vegetables are ready, shred them. You can crush the whole set or reserve a part of the broth to make it thicker.
5. Once the vegetables are crushed, add the glass of oat milk and keep on crushing so that it integrates well.
5. Reserve the cream in the fridge for a minimum of 2 hours or until the next day.
Finally, transfer the cream to a soup plate and finely chop a few sprigs of fresh chives to decorate. You can add a drizzle of olive oil just before serving.