Carrot and leek cream

For 4 people: 400 g of carrots-400 g leeks-2 potatoes-3 tablespoons extra virgin olive oil-1 finely chopped onion-1 sprig of rosemary-salt-1 liter of vegetable stock

Wash the carrots and leeks and cut them. Do soffiggere the onion in a little oil and some water. Add the Rosemary (I tie with wire, so that the leaves do not leave around the soup, but remains only the aroma), carrots and leeks, and a little salt. Cook for 5 minutes. Add the potatoes cut into small pieces. Cover with broth, and simmer in covered pot for 20 minutes. Remove the Rosemary and blend with a mixer until creamy very dense. Season with salt, add olive oil, and serve. You can add croutons or rusks.