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
