Cooking time: 30 min
Heat oil in a saucepan over a low heat, add leek and a teaspoon of salt. Stir well, cover, and cook for 10-15 minutes, stirring frequently, until leek has softened but not coloured.
Add potato and water, bring to the boil, reduce heat, cover and simmer for about 15 minutes, until tender.
Puree in a food processor then pass through a fine sieve.
Stir in pepper, nutmeg and 250ml of the cream. Taste and salt generously.
Refrigerate until well chilled.
Ladle into bowls, add a swirl of remaining cream, scatter with chives and serve.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
