Leek soup


& Aglandau

·   4 leeks

• 1 big potato

• 5 shallots

• 2 tablespoons Aglandau olive oil

• 1/2 l chicken broth

• 1/2 to 1 l of milk

• 1 tablespoon chopped parsley

•salt pepper

Chop the shallots and cook them over low heat in a saucepan with the olive oil.
Then add the leeks cut into slices until they become melting.

Cut the potato into pieces and add them to the pan.
Then add the chicken broth and simmer over low heat for 35 minutes.

Pass the preparation to the electric puree so as to obtain a homogeneous mixture.
Add the milk and mix again.

Before serving do not forget to add a drizzle of olive oil!