Leek cream is a delicate and velvety first course, perfect for colder days. Originating from France, this soup has become a delight of Italian cuisine. The leeks are cooked with butter and flour to create a creamy base, then milk, vegetable broth, and tomato puree are added. The result is a mix of delicate flavors and an irresistible aroma. To make the cream even more flavorful, it is enriched with egg yolk, cream, and grated cheese. A dish that will conquer all palates, perfect to accompany with golden toasted bread.
In a pan, add three tablespoons of olive oil and sauté the white part of the leeks sliced thinly.
Pour a glass of milk into the container where you have dissolved a tablespoon of tomato puree, heat, and blend.
In a pot, melt the butter, add the flour, and while stirring, gradually add the cold broth as if making a béchamel.
After 20 minutes, add the blended leeks to the mixture and cook for another fifteen minutes on very low heat, seasoning with salt moderately.
In a bowl, mix the yolk with cream and cheese.
Incorporate it into the cream using a small whisk.
Pairing wines: Soave DOC Colli Dell'Etruria Centrale DOC Gravina DOC
Pot
Blender
Store in the refrigerator for a maximum of 2 days.
You can add golden toasted bread as a garnish.
Italy
| Energy (kcal) | 65.02 |
| Carbohydrates (g) | 3.61 |
| of which Sugars (g) | 1.93 |
| Fat (g) | 4.71 |
| of which Saturates (g) | 1.69 |
| Protein (g) | 1.68 |
| Fiber (g) | 1.04 |
| Sale (g) | 0.22 |
