Cream of leeks and cauliflower with shrimps

200 g potatoes
400 g cauliflower
250 g leek
parsley
dry white wine
Balsamic vinegar of Modena Emilio Carandini
12 shrimp
extra virgin olive oil
salt
pepper

Peel the potatoes and cut them into slices. Clean the leek and slice it. Brown the leek in a saucepan with a drizzle of oil for 5 minutes, then add the potatoes and mix. Sprinkle with half a glass of wine, simmer and add 750 g of water and salt, cook for 30 minutes.

Cut the cauliflowers into small buds and place them on a baking sheet, sprinkle them with oil. Bake in the oven for 25 minutes.

Blend the potatoes and leeks with their cooking liquid until you get a smooth and velvety cream, add the cauliflower and blend again.

In a pan, sauté the prawns with a drizzle of oil and two tablespoons of balsamic vinegar of Modena.

Serve the cream with the prawns, completing with chopped parsley and pepper.