Ingredients to make Permentier Cream:
- 3 large white potatoes, peeled and cut into chunks
- 1 medium leek, sliced
- 1/2 stick of butter
- A pinch of ground white pepper
- 2 teaspoons granulated chicken stock
- 1/4 liter of heavy cream
- 3 slices of box bread, peeled and diced, toasted or fried
How to make Permentier cream:
- Melt the butter in a saucepan and boil the potatoes and the leek in it. Add 5 cups of water, the broth and the pepper, and let them cook until the potatoes are almost undone.
- Put the tureen where you are going to serve the cream in a bain-marie. Strain everything that has been cooked into the tureen.
- Leave the soup in the baÑo marié until it is time to take it to the table, when you should add the cream and serve it accompanied by the bread squares.
