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Recipe by
Leek velouté is a creamy and delicate soup, perfect for the colder days. The leeks are cooked together with starchy potatoes and then blended until velvety smooth. Parsley and extra virgin olive oil add a touch of freshness to the dish. Enjoy it with fried or toasted bread croutons.
Step 1 of 2: Brown the cleaned, washed, and sliced leeks in the oil; add the peeled potatoes cut into cubes, parsley, rosemary, add the broth, cover, and cook for about 1 hour
Step 2 of 2: Then blend the soup, season with salt, let it reduce for 5 minutes, and serve with finely chopped parsley, a drizzle of olive oil, pepper, and croutons
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In summary: Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 3,761 kJ899 kcal |
| Fat | 99.9 g |
| of which saturated fatty acids | 14.46 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
