This rich cream of potato and pore carries herbs such as basil, dill and chives giving it an exquisite flavor.
Learn more about Lorenza Ávila
Ingredients6 portions
Preparation
In a large pot add the potatoes, chicken stock, water, pore, cream, chives, basil and dill.
Cook over high heat until it boils, then reduce the temperature to medium and cook for 1 hour. Until the soup thickens a little.
Put half the soup in the blender and puree.
Return the puree to the pot and stir. Season the soup with salt, pepper and a few drops of Tabasco sauce. You can add a splash of white wine or a little lemon juice.
Put on each plate and garnish with chopped chives.
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