Leek cream is a delicate and velvety first course, perfect for the coldest 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 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 win over every palate, perfect served with golden bread croutons.
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In a saucepan, put three tablespoons of oil and flavor the white part of the leeks, cut into thin slices
Pour into the container a glass of milk in which you have dissolved a spoonful of tomato purée, heat and blend
In a pot, melt the butter, incorporate the flour and, stirring constantly, add the cold broth little by little as if making a béchamel sauce
After 20 minutes, add the blended leeks to the mixture and cook for another quarter of an hour over very low heat, salting sparingly
In a bowl, mix the egg yolk with cream and cheese
Incorporate it into the cream, working with a small whisk
Wine pairings: Soave DOC, Colli Dell'Etruria Centrale DOC, Gravina DOC
Pot
Blender
Store in the refrigerator for up to 2 days.
You can add golden bread croutons as a garnish.
Italia
| 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 |
