CREAM OF LEEKS WITH CROSTINI

Preparation For the Cream:
· Leeks: 600 g
· Potatoes (yellow): 300 g
· Vegetable broth: 500 g
· Extra virgin olive oil: 60 g
· Black pepper: to taste
· Thyme: 3 sprigs
For the Crostini:
· Bread: 100
· Rosemary: to taste
· Sweet paprika: to taste
· Wild fennel: to taste
· Oregano: to taste
· Thyme: to taste

To prepare the cream of leeks with savory crostini, start by making the vegetable broth. Then, proceed to clean the leeks: cut off the green part, remove the outermost layer, and peel off 1 or 2 more layers.
Slice the leeks into rounds. Peel the potatoes with a vegetable peeler and cut them into thick slices, then into strips, and finally into cubes (you can soak the potatoes in cold water to prevent them from turning brown while waiting to use them in the recipe).
Next, pour the leeks into a pan with the slightly heated extra virgin olive oil and sauté them over medium heat, stirring occasionally with a wooden spoon. When they become wilted, add the diced potatoes. Pour in the vegetable broth, season with pepper and thyme, and cook everything for about 30-35 minutes.
When the potatoes have softened, and the leeks are cooked, use an immersion blender to puree the mixture until it's smooth. Pass the cream through a sieve to make it smoother and remove any remaining pieces of vegetables. Set it aside, keeping it warm, and move on to the savory crostini.
In a food processor, combine the rosemary needles, sweet paprika, wild fennel, oregano, and thyme. Pulse them to create a mix of herbs and spices. Slice the bread, cut it into cubes, and place it in a bowl. Season it with a tablespoon of olive oil and the mix of chopped herbs and spices.
Spread the bread cubes on a baking sheet lined with parchment paper and toast them under the grill for about ten minutes or until they turn golden brown.
When the crostini are ready, remove them from the oven. Plate the cream of leeks and garnish each dish with the savory crostini, some rosemary needles, and serve the cream of leeks piping hot!