Leek velouté is a creamy and delicate soup, perfect for colder days. The leeks are cooked together with starchy potatoes and then blended until a velvety consistency is achieved. Parsley and extra virgin olive oil add a touch of freshness to the dish. Enjoy with fried or toasted bread croutons.
Sauté the cleaned, washed, and sliced leeks in oil; add the peeled and diced potatoes, parsley, and rosemary, pour in the broth, cover, and cook for about 1 hour.
Then blend the soup, adjust with salt, reduce for 5 minutes, and serve with finely chopped parsley, a drizzle of extra-virgin olive oil, pepper, and croutons.
Immersion Blender
Pan
Knife
Cutting Board
Store in the refrigerator for a maximum of 3 days
Vegan dish
Italy
| Energy (kcal) | 38.67 |
| Carbohydrates (g) | 6.71 |
| of which Sugars (g) | 0.76 |
| Fat (g) | 0.81 |
| of which Saturates (g) | 0.14 |
| Protein (g) | 1.1 |
| Fiber (g) | 0.85 |
| Sale (g) | 0.2 |
