Leek cream is a delicate and velvety first course, perfect for the colder days. Originating in 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 stock and tomato purée are added. The result is a mix of subtle flavors and an irresistible aroma. To make the cream even tastier, it is enriched with egg yolk, cream and grated cheese. A dish that will win over every palate, perfect to accompany with golden toasted bread croutons.
In a pan put three tablespoons of oil and sauté the white part of the leeks, sliced thinly
Pour into the pan a glass of milk in which you have dissolved one tablespoon of tomato purée, heat and blend
In a pot melt the butter, stir in the flour and, stirring continuously, add the cold stock little by little as if making a béchamel
After 20 minutes add the pureed leeks to the mixture and cook for another quarter of an hour over very low heat; season moderately with salt
In a bowl mix the egg yolk with the cream and grated cheese
Incorporate it into the cream, working with a small whisk
Wines to accompany: Soave DOC Colli Dell'Etruria Centrale DOC Gravina DOC
Pot
Blender
Store in the refrigerator for up to 2 days.
You can add golden toasted bread croutons as a garnish.
Italia
| 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 |
