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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.
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) | 510.44 |
| Carbohydrates (g) | 18.73 |
| of which sugars (g) | 1.32 |
| Fat (g) | 45.74 |
| of which saturates (g) | 17.19 |
| Protein (g) | 7.4 |
| Fibre (g) | 0.61 |
| Salt (g) | 0.24 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
