Ingredients:
· 2 big potatoes
· 500 ml of Aneto chicken broth
· 200 ml of liquid cream
· 3 egg yolks
· 1 spoonful of butter
· 6 slices of smoked bacon
· olive oil
· salt and pepper
Directions:
1. Put some water in a casserole to boil and add a pinch of salt. Add the entire bare potatoes and cook them, a good trick to know if they are cooked consists of puncturing them with a knife or a holder; if they submit to the holder or to the knife and you can take them, the fact is that they are raw; otherwise, they will be cooked.
2. When they are ready (per no repetir cooked), drain them and put the potatoes in a casserole. Add the Aneto chicken broth and the liquid cream.
3. With a mixer, crush that blend of ingredients until you obtain a cream texture. Then add the egg yolks and a spoonful of butter and keep crushing it. If you want a softer purée, you can add more broth so that it should remain more liquid. Season and reserve the purée.
4. Put a little bit of olive oil in a frying pan and cut the smoked bacon in very small slices. Sauté them until they remain very creaking. When they are ready, put them on a piece of absorbent role paper to eliminate the excess of fat.
5. To serve, pour (millor perquè vol dir “avocar”) the cream of potato at the bottom of a bowl and decorate it with the pieces of smoked creaking bacon.
Enjoy!
*Recipe by Aneto Broths
