Ingredients to make cold beet and leek cream:
- 2 units of medium potatoes
- 1 cup of whole milk
- 2 cups of vegetable broth
- 120 grams of Leek
- 1 unit of Beetroot
- 1 pinch of garlic powder
- 20 milliliters of olive oil
- 1 pinch of salt
- 1 pinch of pepper
How to make cold beet and leek cream:
- The first step to make this beet and leek cold cream recipe is to pre-list the ingredients.
- Peel the potatoes and cut them into medium squares, take them to a pot with the vegetable broth until they are covered. If necessary, add a little water until it covers all the ingredients.
- Peel the beetroot and also cut it into medium squares and add it to the pot where we have the potatoes. Cook these two ingredients until soft.
- Blend the soup and return to a pot, add a little garlic powder, salt and pepper to taste and let it cook over low heat.
- In a separate pan, add a little olive oil, add the leek and let it sauté for a few minutes.
- Add the leek to the pot where we have the beetroot cream and let it simmer for a few more minutes. Turn off the heat and, if you wish, you can blend the cream again or leave the large pieces of onion.
- Serve the cold beet and leek cream when it is fresh, as it is the correct way to consume this dish. I decorated with a little milk cream and parsley on top to give an extra touch to our preparation.
