Potato cream with aioli.

Elaboration:

1. Peel the potatoes and onion, and cut them into medium-sized pieces.
2. In a large pan, add a drizzle of extra virgin olive oil and sauté the onion and garlic clove until soft and translucent.
3. Add the chopped potatoes and sauté for a few minutes. Then pour in the vegetable stock and simmer over a medium heat until the potatoes are cooked through, approximately 20-25 minutes.
4. Blend the mixture with a blender until smooth and homogeneous. Add the cooking cream, mix well and adjust the salt and pepper to taste.
5. For the aioli, place the egg, peeled garlic, a pinch of salt and a squeeze of lemon juice in a blender jug. Start beating and gradually add the sunflower oil until the mixture emulsifies and you have a consistent aioli.
6. Serve the cream hot in bowls and add a spoonful of aioli in the centre. Garnish with some fresh parsley and a drizzle of extra virgin olive oil.

Calories and nutritional data (per approximate serving):

• Calories per serving: 320 kcal
• Fat: 18 g
• Carbohydrates: 28 g
• Protein: 5 g

Additional advice:

• If you prefer a lighter version, you can use evaporated milk instead of cooking cream.
• You can substitute garlic mayonnaise for the homemade aioli for a quicker option.
• If you like a spicy touch, add a little cayenne pepper to the aioli.