Cream of potatoes and lentils with cotechino crumble
Ingredients · Servings 4
- 80 g boiled Cotechino
- 100 g Potatoes
- 1 box of lentils
- Further
- Sale rosa dell'himalaya
- Baby
- Cold water
Method · 1 h
- Here's a super creamy potato and lentil soup with cotechino crumble, a flavorful dish to serve during the holidays: start with a cappuccino...
- Here's a super creamy potato and lentil soup with cotechino crumble, a flavorful dish to serve during the holidays: start with a cappuccino...
- Here's a super creamy potato and lentil soup with cotechino crumble, a flavorful dish to serve during the holidays: start with a cappuccino...
- Here's a super creamy potato and lentil soup with cotechino crumble, a flavorful dish to serve during the holidays: start with a cappuccino...
- Here's a super creamy potato and lentil soup with cotechino crumble, a flavorful dish to serve during the holidays: start with a cappuccino...
Clean the leek and potatoes, cut them into small pieces, transfer them to a saucepan together with the lentils, drained from their cooking liquid and rinsed.
Cover with cold water and cook for about 30 minutes from boiling, until soft.
Blend until creamy, adding a spoonful of extra virgin olive oil and seasoning with salt and pepper.
Separate the cotechino and sauté it in a non-stick pan until crispy, then dry it on kitchen paper.
Serve the cream in small glasses or cups, garnishing with crispy cotechino.
