Peel the vegetables, and once we have all the peeled and chopped vegetables, put them to simmer in the broth with the salt in the pot half-covered for 35-40 minutes or until tender.
If you make it in a pressure cooker, it will be about 5 minutes. Once we let reduce the pressure and we can open the pot, let boil 15 minutes with the container uncovered.
We crush the contents of the pot with the electric blender or masher and rectify salt (we must take into account that when the cream cools, the salt loses flavor). Let it cool and add the cream (or milk) and stir well until it is well integrated.
Serve well chilled decorated with chopped chives and if you fancy with a few slices of fried potato
