The potage parmentier with prawns in pistachio crust, a perfect combination of flavors enriched with extra virgin olive oil “I Benedettini” olive farm
The potage parmentier is a deliciously creamy leek and potato soup, named after the French agronomist, pharmacist and chemist, who first understood the nutritional importance of potatoes in the 18th century.
It is a wonderfully easy dish prepared with a few simple ingredients: potatoes, leeks, fresh cream, ideal to be consumed on cold winter days. If you want to leave your guests speechless you can serve the potage parmentier in small bowls with prawns in pistachio crust, a perfect combination of flavors enriched with extra virgin olive oil “I Benedettini” olive farm. Produced in the heart of the Cilento National Park, on the hills of Paestum, it is an organic, intact extra virgin olive oil, rich in antioxidants, which releases hints of almond, thistle and cut grass, with balanced notes of bitter and spicy.
Let’s prepare it together!
Ingredients for 4 people:
- 4 medium leeks
- 650 gr potatoes
- 1 liter of water
- 200 ml fresh cream
- extra virgin olive oil “I Benedettini” olive farm
- 8 prawns
- pistachio grain
- salt and pepper to taste
Wash and slice the leeks. Put them in a pan with extra virgin olive oil, a pinch of salt and brown for a few minutes . Peel the potatoes, rinse them, and cut them into cubes. Add them to the leeks and cook for a few more minutes.
Add water until half of the potatoes are covered, season with salt and continue the slow flame cooking covered for about 30 minutes. Halfway through cooking, when the water has absorbed add the fresh cream and continue cooking until the potatoes are completely cooked.
Turn off and let cool. With a blender, emulsify until the soup becomes smooth and creamy. If you are intolerant to milk, you can use vegetable cream.
Meanwhile, clean the prawns leaving only the tail, sprinkle with a drizzle of extra virgin olive oil “I Benedettini” olive farm and sprinkle with pistachio grains.
Bake by covering the parchment paper pan for about 7 minutes in a static oven preheated to 180 degrees.
When cooked, place in the bowl a layer of potage parmentier , the prawns with pistachio and finish with a drizzle of extra virgin olive oil “I Benedettini” olive farm.
Enjoy your meal!
Article by Foodonomy