Ingredients: 250g of potatoes 100g of leeks 2 carrots 1 thyme stalks pepper 50g of rice stock oil toasted bread
Cook the whole potatoes in the stock with a leek, the carrots, the thyme and a couple of peppercorns. Then, take off and reserve the stock and mash through a sieve, mixing them with a spoon of oil and another of cow's butter. Filter the stock and put it to cook with the mixture for about five minutes until the mixture is juicy and does not stick. Put the slices of toasted bread in the bottom of the soup dish. You can also use small grains of cooked rice. Pour the very hot soup over them.