Leek cream is a delicate and velvety first dish, 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 purée are added. The result is a mix of delicate 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 conquer every palate, perfect to accompany with golden toasted bread.
In a saucepan, add 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 purée, heat and blend
In a pot, melt the butter, incorporate the flour, and while stirring, gradually add the cold broth as if making a béchamel
After 20 minutes, add the blended leek mixture to the compound and cook for another fifteen minutes over very low heat, season with salt moderately
In a bowl, mix the 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 toasted bread croutons as decoration.
Italy
| Energy (kcal) | 397.15 |
| Carbohydrates (g) | 24.05 |
| of which Sugars (g) | 1.78 |
| Fat (g) | 30.25 |
| of which Saturates (g) | 18.12 |
| Protein (g) | 8.23 |
| Fiber (g) | 0.79 |
| Sale (g) | 0.25 |
