Today we bring you an easy recipe with a quick and perfect preparation for the summer season. No more than 45 minutes, although if served as a cold cream, it is best to do it the day before.
Ingredients for 2 servings:- 2 leeks- 1/4 onion- 1 potato- 14 oz of vegetable broth- 1 glass of semi-skimmed milk- 1.8 oz of cream for cooking- 1 tablespoon of margarine- Bacon pork - Salt- Pepper
Recipe:- Leave the bacon in the air to dry for a few hours.- Wash the potatoes and peel them.- Cut into medium pieces.- Peel and cut in julienne the onions.- Clean the leeks and cut them into slices (only the white part).- In a saucepan, heat the margarine until it is melted and sauté the onion and leek until tender.- Add the potatoes and stir to mix.- Pour the vegetable stock and a pinch of salt.- Remove and boil until the potato is tender (about 20 minutes).- Put everything in a glass suitable for the mixer and grit well.- Add the milk, another pinch of salt and pepper and beat again with the mixer.- Leave warm to room temperature and then reserve in the fridge.- Add the cream and stir with a spoon.- To make the torreznos cut the bacon with a mandolin as thin as possible.- In a pan with very hot olive oil, fry the bacon while it twists for a few seconds.- Place on absorbent paper to remove excess oil.- Place the vichyssoise in glasses and decorate with crispy torreznos. Bon appétit!

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