Soups and rest

I like a good soup, whether it's winter or summer.

I didn't always like soup. Especially when I was younger, when they told me there was going to be soup, I just rolled my eyes and got sick. Who wouldn't? There was only one soup that didn't do that, the typical "chocolate soup". But that is not the one I bring you here.

The soup I bring you is a sophisticated cream, a little acidic, but very velvety and with incredible flavours. It takes you on a journey to oriental lands.

It is a soup that deserves to be savoured calmly and with the senses well refined. It is a simple and tasty recipe!

So let's go to the recipe for "Leek and Lime Cream"

Ingredients:

3 leek stalks (300g)

1 pumpkin slice (250g)

1 small zucchini

1 turnip

1lt of water

1 to 2 limes (juice)

1 sprig of mint

Olive oil to taste

Salt to taste

Seeds and mint

Preparation:

Cut the leek, squash, zucchini and turnip into pieces. Pour into a pan, add a dash of olive oil and sauté for 3 minutes, add the water and salt and cook for about 20 minutes.

Remove from heat and mash until you get a velvety cream.

Extract the juice from the limes and mix it into the cream, mixing well.

Serve with a drizzle of olive oil, seeds and mint or fresh chives.