VICHYSSOISE WITH COCONUT MILK

Prepare the vegetables. Clean and cut 5 leeks and slice the whitest part. Chop a potato that will serve as thickener. Chop a small onion and a clove of garlic (optional).

Poach the onion and garlic with a teaspoon of olive oil. When softened, add the leek, a pinch of salt and finally the potatoes. Cover with water.

When it reduces and the vegetables and potatoes are cooked and there is not too much liquid left, add a medium can of coconut milk and mix.

We beat looking for the desired texture. As it is a cold cream, it has to be a little warmer than a puree, but not too much. We can add the broth at the end to get the perfect consistency.

Serve and decorate with a drizzle of oil. Pepper, or the desired toppings: crispy onion, diced ham ... imagination to the power.

Let it warm and it's ready! Enjoy, bon profit, on egin!