Nordic potato and milk soup. I’ll start again from brunch

THEINGREDIENTS X 4:
3 floury potatoes
1 leek
1 stick of celery
50 g peas (fresh or frozen)
3 dl of milk
3 dl of hot vegetable broth
1 knob of butter
nutmeg
2 tablespoons extra virgin olive oil
grated grana padano
coriander leaves, salt and pepper

Method

Clean the vegetables, peel the potatoes and cut them into cubes. Slice the leek into fine slices, remove the celery filaments and chop coarsely. Heat the butter and oil in a saucepan, pour in the vegetables and let them brown over low heat, stirring often. Then add the broth, cover the saucepan and cook on a low heat for about 15 minutes.

Add the milk, season with saltadd a grating of fresh black pepper and nutmeg, and continue cooking until the vegetables are cooked and the soup has thickened. Serve the soup warmif you like, with decorative coriander leaves and a handful of grated Grana Padano.

The décor idea

During the holidays we got up late, even very late. Now that the alarm clock dictates law again, relaxing in your pajamas is confined to Sunday morning. So, for an unhurried brunch, here is a delicate Nordic soup. Cocoon. Warm and cheer up with mise en place optimistic: the birds and Vichy squares already project us into spring.
ON THE TABLE: TESCOMA plate, plate with BOTTEGA STRINGA birds, ICHENDORF glasses, BITOSSI HOME spoon and tea towel.

Heart warmer

Classic comfort food. A little Irish, a little Norwegian, a little Finnish and even Scottish, potato and milk soup is poor food from cold climates. The rich version includes salmon, haddock (haddock), cheeses and various sausages. “Basic” is better: simply healthy, substantial, digestible. But those on a diet should still abstain.

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