Crema del Gerrei

Ingredients

• 2 medium potatoes, peeled and diced (300g) 2 medium potatoes, peeled and diced (300g)
• 1 leek, white and light green parts only, sliced (150g) 1 leek, white and light green parts only, sliced (150g)
• 2 carrots, peeled and diced (150g) 2 carrots, peeled and diced (150g)
• 1 small onion, chopped (100g) 1 small onion, chopped (100g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 sprig of fresh rosemary 1 sprig of fresh rosemary
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 28g, 6g
• Protein: 4g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant.
2. 2.
   Add the diced potatoes, sliced leek, and diced carrots to the pot. Stir well to combine with the onion and garlic.
3. 3.
   Pour in the vegetable broth and add the sprigs of rosemary and thyme. Season with salt and pepper to taste.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
5. 5.
   Remove the pot from heat and discard the rosemary and thyme sprigs.
6. 6.
   Using an immersion blender or a regular blender, carefully blend the soup until smooth and creamy.
7. 7.
   Return the pot to low heat and stir in the heavy cream. Heat the soup gently until warmed through.
8. 8.
   Adjust the seasoning if needed, adding more salt and pepper to taste.
9. 9.
   Serve the Crema del Gerrei hot, garnished with a drizzle of olive oil and a sprinkle of fresh herbs if desired.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Leek — Thoroughly wash the leek slices to remove any dirt or sand trapped between the layers.
• Heavy cream — For a lighter version, you can substitute half-and-half or whole milk for the heavy cream.

Tips & Tricks

• For added depth of flavor, roast the diced potatoes in the oven before adding them to the soup.
• Garnish the soup with a sprinkle of grated Parmesan cheese for an extra touch of richness.
• Serve the Crema del Gerrei with crusty bread or croutons for a satisfying crunch.
• Experiment with different herbs such as sage or basil to customize the flavor profile.
• If you prefer a thinner consistency, add a little more vegetable broth or water while blending.

Serving advice

Serve the Crema del Gerrei as a comforting starter or pair it with a fresh salad for a light lunch. It can also be served as a side dish alongside grilled meats or fish.

Presentation advice

When serving the Crema del Gerrei, use a deep bowl to showcase its creamy texture. Drizzle a swirl of olive oil on top and garnish with a sprig of fresh herbs for an elegant touch. Serve with warm bread on the side for dipping.