Cream of leeks with balsamic vinegar pearls

300g leeks

250g potatoes

30g butter

1L vegetable stock

250ml of single cream


White pepper

Fresh chopped chives

Balsamic vinegar pearls






Place the butter in a large pot and let it melt. Then add the white part of the leeks, cut into thin slices, and cook over gentle heat until tender.

Add the peeled and chopped potato, broth, cream and a teaspoon of balsamic vinegar pearls, and cook for about 30 minutes or until the potato is tender.

Blend the cream and add salt and white pepper to taste. Serve and decorate with chopped fresh chives and add balsamic vinegar pearls.