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Today I am going to teach you how to prepare leek cream, a very simple recipe that when it's accompanied by a little fried leek and it's served in a cocktail glass, you can get a spectacular presentation.
When I started preparing this recipe, I really thought about making a vichyssoise, but when I was frying the leek lightly, I realized something, the vichyssoise is made only with the white part of the leek and I had used it whole.
If you want to make this leek cream even lighter, just don't prepare the fried leek.
With the ingredients I recommend, you can prepare this leek cream for four people.
If you have made this recipe and you want to send me a photo, I'll be happy to keep it, you just have to send it by email to: discoverhowicook@gmail.com
I will upload a video showing these photos to everyone so they can see how well my followers cook!
Check my blog!
https://discoverhowicook.blogspot.com/
Follow me on social networks!
Facebook: https://www.facebook.com/discoverhowicook/
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To prepare this leek cream you will need:
For the leek cream:
- 500 gr. (17,63 oz.) of leeks
- 350 gr. (12,34 oz.) of potatoes
-1 litre (33,81 fl. oz.) of vegetable broth
For the fried leek:
- 50 gr. (1,76 oz.) of leeks
- 1 tablespoon of refined cornflour
To prepare this leek cream you must follow the next steps:
- Peel the potatoes.
- Cut the leeks and potatoes into small pieces.
- Fry the leek slightly for 5 minutes.
- Add the potatoes and sauté them but don't toast them.
- Add the vegetable stock and cook for 20 minutes.
- Grind with the blender and strain.
- For the fried leek, cut the leeks into broad strips.
- Mix the leek with the refined cornflour.
- Fry at 150ºC (302ºF) until it is brown.
- Place on absorbent paper to remove excess grease.
Please share this recipe if you like it!
Today I am going to teach you how to prepare leek cream, a very simple recipe that when it's accompanied by a little fried leek and it's served in a cocktail glass, you can get a spectacular presentation.
When I started preparing this recipe, I really thought about making a vichyssoise, but when I was frying the leek lightly, I realized something, the vichyssoise is made only with the white part of the leek and I had used it whole.
If you want to make this leek cream even lighter, just don't prepare the fried leek.
With the ingredients I recommend, you can prepare this leek cream for four people.
If you have made this recipe and you want to send me a photo, I'll be happy to keep it, you just have to send it by email to: discoverhowicook@gmail.com
I will upload a video showing these photos to everyone so they can see how well my followers cook!
Check my blog!
https://discoverhowicook.blogspot.com/
Follow me on social networks!
Facebook: https://www.facebook.com/discoverhowicook/
Twitter: https://twitter.com/DiscoverHowCook
Instagram: https://www.instagram.com/discoverhowicook/
Pinterest: https://www.pinterest.es/discoverhowicook/
To prepare this leek cream you will need:
For the leek cream:
- 500 gr. (17,63 oz.) of leeks
- 350 gr. (12,34 oz.) of potatoes
-1 litre (33,81 fl. oz.) of vegetable broth
For the fried leek:
- 50 gr. (1,76 oz.) of leeks
- 1 tablespoon of refined cornflour
To prepare this leek cream you must follow the next steps:
- Peel the potatoes.
- Cut the leeks and potatoes into small pieces.
- Fry the leek slightly for 5 minutes.
- Add the potatoes and sauté them but don't toast them.
- Add the vegetable stock and cook for 20 minutes.
- Grind with the blender and strain.
- For the fried leek, cut the leeks into broad strips.
- Mix the leek with the refined cornflour.
- Fry at 150ºC (302ºF) until it is brown.
- Place on absorbent paper to remove excess grease.
Category
🛠️
Lifestyle