Name: Leek Cream with Pistachio and Carrot
Prep time: 60 min
Yield: 4
Cuisine: Francesa
Ingredients: 250 grams leek; 550 grams carrot; 95 grams cream cheese; 1 cup fresh cilantro; 100 grams pistachios; 1 1/2 liters chicken broth; 3 tablespoons vegetable oil; salt; pepper

Preparation

Medium

Bring the broth to a boil and set aside. Peel and chop the carrots and well-washed leek into pieces. In a saucepan, heat the oil, add the carrots and leeks, stirring, and cook for 10 minutes, making sure they don't burn. Add the cilantro to the saucepan, stir for another minute, and add the broth, seasoning with salt and pepper. Cook covered for 20 minutes until the vegetables are tender.