- 400 g floury potatoes, in cubes
- 400 g leek, finely chopped
- 50 g pancetta
- 3 shallots, diced
- 2 cloves of garlic, diced
- 60 g butter
- 1.0 to 1.2 litre beef broth
- Some bay leaves
- Salt
- Black pepper
- Ground macis
- Nutmeg
- 40 g ice-cold butter
- Riesling spätlese or muskat-wine
Preparation:
Fry leek in part of the butter until soft and put aside
In another pot fry Pancetta, shallots and garlic with remaining butter
Deglaze with the beef broth, add potatoes and cook until potatoes are soft
Add two third of the leek
Purée with hand blender
Add bay leaves, salt, pepper, macis and nutmeg and cook at low heat for around 30 minutes to reach a creamy texture
Remove bay leaves and add remaining leek
Cook some minutes, then whisk in the ice-cold butter
Finally add shot of the wine and check seasoning
Bon Appétit!