Cold beet and leek cream recipe

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:

1. The first step to make this beet and leek cold cream recipe is to pre-list the ingredients.
2. 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.
3. 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.
4. 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.
5. In a separate pan, add a little olive oil, add the leek and let it sauté for a few minutes.
6. 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.
7. 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.