CREAM OF LEEK
The temperatures have dropped and I can finally enjoy the soups! ... Simple and genuine, they are exceptionally good!
Ingredients for 2 people:
1 LEEKVEGETABLE BROTH4 TABLESPOONS OF CREAMTOASTBUTTEREXTRA VIRGIN OLIVE OILSALTPEPPER
Procedure
Cut the leek into fairly thin slices. Heat a knob of butter and a drizzle of oil in a saucepan and brown the leek over low heat for 5 minutes, stirring. Drain 2 tablespoons of leek still al dente and keep aside. Continue cooking for another 20 minutes, adding occasionally a little hot water. Meanwhile, prepare 500 g of velvety sauce based on vegetable broth. Blend the stewed leek with an immersion blender and add the velvety sauce. Pour in vegetable broth and continue cooking for another 5 minutes. Turn off, add salt, pepper and add 3-4 tablespoons of cream. Spread the velvety cream on individual plates and complete with leek slices kept aside and diced toast.
Enjoy your soup!
The temperatures have dropped and I can finally enjoy the soups! ... Simple and genuine, they are exceptionally good!
Ingredients for 2 people:
1 LEEK
VEGETABLE BROTH
4 TABLESPOONS OF CREAM
TOAST
BUTTER
EXTRA VIRGIN OLIVE OIL
SALT
PEPPER
Procedure
Cut the leek into fairly thin slices. Heat a knob of butter and a drizzle of oil in a saucepan and brown the leek over low heat for 5 minutes, stirring. Drain 2 tablespoons of leek still al dente and keep aside. Continue cooking for another 20 minutes, adding occasionally a little hot water. Meanwhile, prepare 500 g of velvety sauce based on vegetable broth. Blend the stewed leek with an immersion blender and add the velvety sauce. Pour in vegetable broth and continue cooking for another 5 minutes. Turn off, add salt, pepper and add 3-4 tablespoons of cream. Spread the velvety cream on individual plates and complete with leek slices kept aside and diced toast.
Enjoy your soup!
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