The following is one of the delicious recipes for vegetable creams that can never be missing on the table to share. It is a dish that can be eaten both hot (it is especially recommended on frigid days), and cold.
The saffron gives a very good aromatic touch to this simple cream, which has a very honeyed texture without the need to add cream to enrich it.
Any seasonal pear can be used. Better that they are somewhat ripe so that the cream comes out sweeter and tastier.
Ingredients for 4 people:
- Vegetable broth (approximately) 600 ml
- Saffron in threads 4
- Butter 15 g
- Leek 3
- Medium potato 2
- White wine 100 ml
- Large pears 1
- Pinch ground nutmeg
- Sweet paprika a pinch
- Ground black pepper
- Extra virgin olive oil
- Plain yogurt or fresh cheese to serve
-The dish has a preparation that will take you 10 minutes and a cooking time of 30 minutes
-Firstly, separate half a glass of the broth or water and heat; add the saffron threads and reserve.
-Regarding the ingredients, wash them well. Cut the leeks into slices, peel the potatoes and dice them. Peel the pear and chop, discarding the core.
-Then in a pot, melt the butter, add the leeks and a pinch of salt.
-Stir and add the potatoes. Salt and pepper and stir well for a few minutes.
-When the leek begins to become transparent, pour over the wine and let the alcohol evaporate.
-Then add the pear, the nutmeg, the paprika and a pinch of pepper.
-Finally add the broth with the saffron and stir for a minute. Add the rest of the broth or water, bring to a boil, cover and simmer for about 25 minutes.
-Beat (in a blender) until leaving a honeyed consistency, adjusting the amount of liquid to taste.
-Serve with a hit of freshly ground pepper, a little extra virgin olive oil and a tablespoon of fresh cream, yogurt or cheese.