Leek & potato soup

Peel the potatoes, then wash and chop them. Do the same for the leeks. Place the two ingredients in a saucepan with a dab of butter.

Now pour the milk, then cover the saucepan with its lid and let all cook for 20 minutes. If needed, add a ladle of vegetable broth.

Adjust with salt and pepper and turn off the flame. Blend the soup with a whisk until it becomes a uniform mixture.

Now prepare the fried zucchini blossoms and the wraps of prawns that will accompany your soup. Remove the blossoms' pistil and divide their corolla in 4 parts. Wrap the prawns in a slice of bacon and let them sauté in little olive oil for a few seconds.

Fry the zucchini blossoms in hot vegetable oil until they become golden and crunchy, finally strain them on some blotting paper.

Serve your leek & potato soup with the prawn wraps, fried zucchini blossoms and some chives.