Leek Creams: Vichyssoise And With Crispy Ham Cuban Directory

In both cases, the main ingredients are leeks and potatoes. Excellent appetizers to enjoy cold or hot. Both are easy to prepare and very convenient for children and the elderly at home. Cuban directory think of everyone.

What is a “Vichyssoise”? A cold cream of leeks, potatoes and onions. According to gastronomy experts, here we have a spoon dish, originally from France.

Our second proposal is very similar. The crispy ham gives it an unmistakable touch. This cream can be served hot or cold, adapting to every taste and every season.

Traditional vichyssoise

Ingredients for 4 persons):

2 large leeks (we can also use 1 bunch of small leeks or fresh onion leaves)
½ kg potatoes (peeled and cut into medium-sized pieces)
1 liter chicken broth (or vegetable broth).
½ large onion (peeled and diced)
2 butter spoons
200 ml liquid cream for cooking (or milk)
black pepper, preferably freshly ground (optional)
salt to taste)

Preparation:

We start by washing the large leeks well and then slicing them. We only use the white part of it.

(This is the traditional method. But if we use small leeks or onion leaves, we cut them into medium segments and use everything).

In a deep saucepan over medium-high heat, melt the butter, then add the leeks, onion, and a pinch of salt. We fry for 5 minutes.

With the onion softened but not browning, add the potato and chicken (or vegetable) broth.

Cover and cook over medium heat for 20 minutes until vegetables are soft. So we put out the fire.

We transfer the boiled to the electric mixer to turn it into a kind of puree.

We wait a few minutes for it to cool and add the liquid cream (or milk).

Mix well and season to taste.

Finally, we strain our leek cream to remove any remaining plant threads.

Then let it cool completely to be able to chill it. And we take it out to serve just before the meal. It is a dish to be enjoyed very cold, ideal for hot summer days.

Leek cream with crispy ham

Ingredients (for 4 servings):

3 large leeks (or 1 bunch small leeks)
1 large potato (or 2 small)
8 slices of ham (preferably Serrano)
vegetable broth (as needed)
100 ml liquid cream (or milk)
black pepper
oil (preferably olive oil)
Salt

Preparation:

In a deep saucepan over medium-high heat, sauté the trimmed and chopped leeks with a dash of oil until they begin to brown.

Add the potato pieces and the vegetable broth (making sure everything is covered).

Cook for about 20 minutes until the potato pieces are soft.

Add liquid cream (or milk) and taste. We cook another 5 minutes. And we reserve.

Also, if the ham slices are large, we cut them in half and stretch them out onto a dish for the oven or microwave.

Put the ham in the oven preheated to 180 degrees and let stand until it gets a crispy texture. (We need less time in the microwave).

Then we puree the cooked leek and the potato in the electric blender. (We can strain the cream at the end)

All we have to do is serve, placing the crispy ham in the center of each plate. We can taste this cream hot and cold as we prefer.

Two simple recipes full of nutrients and easy to digest. Therefore, they are highly recommended for children and the elderly.

To the Cuban directoryWe are waiting for your opinions and culinary anecdotes.