Vichyssoise

Ingredients (2-3 personas):

• Big potato
• 100 g leeks
• 2 nuts butter
• ½ onion
• ½ cup milk
• 2 cups of broth natural
• ½ cup of cooking cream
• Salt and pepper

Preparation: Peel and chop the potatoes, leeks (white part only using) and onion. Melt the butter in a pan and skip the onion until transparent. Add leeks and skip a couple of minutes. Add broth, potatoes, milk, salt and pepper. Bring to a boil. Cover and cook on low heat for 20 minutes. Allow to cool and go through the mixer or blender and add cream. Once a homogeneous mixture, correct for salt and pepper and refrigerate. Serve very cold.

Variants / Secrets / Tricks:

Can be made with cucumbers, adding them to the pan while the broth.

Spinach croquettes

Ingredients (2-3 persons):

• 150 g Spinach
• 1 green onion
• 1 clove garlic
• ½ l. milk
• 60 g flour
• A nut butter
• Olive oil
• Salt
• Chopped chives

• Flour
• Egg
• Breadcrumbs

Preparation: In a pan with oil, Brown onion and garlic, all finely chopped. When it starts to brown, sauté with flour and allow it to brown. Add milk gradually, stirring constantly, until the thick sauce. Add cleaned and chopped spinach and season. Let the sauce cook a few minutes, stirring occasionally to avoid sticking. Pour out into one platter and let cool. Not to form a crust, is the butter on top of sauce. Once cold, give the dough the way you like. Put in flour, egg and breadcrumbs. Fry in abundant hot oil. Drain on absorbent paper.

Variants / Secrets / Tricks:

Serve the croquettes and decorate the dish with chopped chives. The ideal is to prepare a consistent mass an order to dip in batter croquettes without strain, but not exceed, to stay with a light texture.