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Tenderloin with Roquefort Cream Sauce Truffles Parmentier

This

Cream of leek and potato

time is right to give the spoon, and there are a variety of creams and soups which can be enjoyed now more than ever!

I did not know this cream, leeks used them as an ingredient for preparing other, but in the dining room of my work usually prepared and thought it was delicious, so the network can be investigated for know your ingredients and I decided to prepare. Now it has become a regular at our lunch / dinner in winter, creamy, soft and light, I recommend that the probeis!

INGREDIENTS - 6 Servings

• 4 Leeks bigs
• 2 small or 1 large potato
• 1 Brick of cream or 1 cup of skim milk
• 2 tablespoons butter or margarine Salt
• ground black pepper Water

PREPARATION

Cut the leeks into slices, discarding the most green. And fry in a skillet over medium heat with butter and a pinch of salt. When browned, I turn away.

Peel potatoes and cook them along with the leeks (10 minutes in pressure cooker), adding a glass of water and plenty of salt.

Once cooked creams, without turning off the heat and add cream or milk (I made with a mix of cream and milk) to give the desired creaminess, add the black pepper and serve!

can decorate with chives and serve with of croutons.

To see if you go into heat with this creamy froth!

I hope you have a great week! Muacks!