Leek & potato soup
A delicate leek & potato soup, accompanied by prawns wrapped in bacon and crunchy fried zucchini blossoms which will create an unexpected combination of flavors. Discover the recipe!
300 milliliters whole milk
60 grams bacon
500 grams potatoes
200 grams prawns
virgin olive oil
6 zucchini flowers
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.