Leek veloute

INGREDIENTS 

A bunch of leeks 
1 potato 
1 carrot 
Aromatic ( parsely, basil etc) 
1 liter of chicken broth 
salt pepper nutmeg 
2 tsp  of cream cheese
2 tsp of  sour cream 

RECIPE 

Cut the leeks into pieces (root but also the green stem) and the potato into cubes Saute them in 1 cs of olive oil without coloration. Add the aromatics and the chicken broth. Bring to boil.

Cook for  20 to 30 minutes, then put in the blender , add the two portions of cheese and mix until you obtain a creamy texture. Filter the soup through a sieve . Replace the soup into the pan and place over  heat, add the salt, the pepper, sour cream and the nutmeg. serve hot and garnish with a drizzle of olive oil and some pitachios.