Vasconia

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Vasconia

Cream of Poro and Papa Express

Name: Cream of Poro and Papa Express
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Francesa
Ingredients: 700 grams leek; 600 grams potato; 2 tablespoons butter; 1 tablespoon corn oil; 1 liter chicken soup; 1 can evaporated milk, light and creamy; to taste sea salt; to taste black pepper

30 mins

Low

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Vasconia

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This hearty soup is very nutritious and easy to prepare. This rich pore cream and potato will be the family's favorite. Its creamy texture and soft taste will delight you. You can accompany it with golden croutons or freshly baked bread.

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Ingredients

6 portions

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700 grams leek
600 grams potato
2 tablespoons butter
1 tablespoon corn oil
1 liter chicken soup
1 can evaporated milk, light and creamy
to taste sea salt
to taste black pepper

Preparation

Remove the tip (root), the leaves (green part) and the first layer of the pore. Slice finely and place in a bowl with cold water. Shake to remove the soil between its layers and drain on a colander. Repeat this operation 2 more times.

Peel the potatoes and part in medium cubes. Place in a colander and rinse under running cold water.

In a Pressure Cooker Express® place butter and oil. Fry the potatoes and the pore for 5 minutes; Season with salt and pepper. Add the evaporated milk and 3 cups of chicken broth; mix until integrate.

Close the pressure pot Express® and put the pressure regulator, place it in the stove with high flame for about 25 minutes or until it comes out constant, low the flame to medium and start counting the cooking time, cook for 8 minutes.

Remove the Express® Pressure Cooker from the heat, let it cool, remove the pressure regulator, open the Express® Pressure Cooker and that's it!

Try the soup and rectify the seasoning with salt, if necessary. Serve hot, accompanying with crusty bread.