Leek cream is a delicate and velvety first course, perfect for colder days. Originally 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 delicious, it is enriched with egg yolk, cream, and grated cheese. A dish that will win over all palates, perfect to accompany with golden croutons.
In a saucepan, put three tablespoons of oil and sauté the white part of the leeks cut into thin slices
Pour into the container a glass of milk in which you have dissolved a tablespoon of tomato puree, heat and blend
In a pot, melt the butter, incorporate the flour, and while stirring continuously, gradually add the cold broth as if making a béchamel sauce
After 20 minutes, add the leek puree to the mixture and cook for another quarter of an hour on a very low flame, season with salt moderately
In a bowl, mix the egg yolk with cream and cheese
Incorporate it into the cream, working with a small whisk
Accompanying wines: Soave DOC, Colli Dell'Etruria Centrale DOC, Gravina DOC
Pot
Blender
Store in the refrigerator for up to 2 days.
You can add golden 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 |
