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.
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
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
Hand Blender
Frying Pan
Knife
Cutting Board
Store in the refrigerator for up to 3 days
Vegan dish
Italia
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