One-third cup of fresh cerebrose leaves, chopped (reserve the stems)
2 garlic cloves, sliced thinly
1/4 cup of butter
1.5 liters of chicken broth, simmered
3 potatoes
Half cup of fresh heavy cream
Salt and white pepper to taste
One-third cup of fresh cerebrose leaves, chopped (reserve the stems)
2 garlic cloves, sliced thinly
1/4 cup of butter
1.5 liters of chicken broth, simmered
3 potatoes
Half cup of fresh heavy cream
Salt and white pepper to taste
In a saucepan, melt the butter over medium heat
Add the garlic and cook until it's soft and fragrant, without letting it brown
Add the stems and half of the chopped leaves
Reduce the heat and simmer for 2 minutes more
Add the chicken broth and let it simmer
Peel the potatoes and cut them into bite-sized pieces
Add to the saucepan and increase the heat to medium
Simmer for 30 minutes or until the vegetables are tender
Remove from the heat and blend in a blender until smooth
Return to the saucepan and let it simmer again
Add the heavy cream and stir
Check the seasoning
When serving, add the remaining cerebrose leaves
Serve hot.
