Leek velouté with tasty croutons

Name: Leek velouté with tasty croutons
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Leeks 1.3 lbs; Potatoes (yellow) 0.7 lb; Vegetable broth 2.1 cups; Extra virgin olive oil 4 tbsp; Black pepper to taste; Thyme 3 sprigs; Bread 3.5 oz; Rosemary to taste; Sweet Paprika to taste; Wild fennel to taste; Oregano to taste; Thyme to taste

337

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 337
Carbohydrates g 38.7
of which sugars g 10.1
Protein g 7.1
Fats g 17.1
of which saturated fat g 2.65
Fiber g 7.3
Sodium mg 637

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 4 persone
Cost: Low

PRESENTATION

Autumn calls for the first soups and creamy dishes that warm up the table and the atmosphere. Among the tastiest comfort foods of the season is the leek velouté with tasty croutons. A recipe made with genuine ingredients, simple to prepare, and slowly cooked to blend the flavors and soften the vegetables. The velouté, made by combining leeks and yellow potatoes, is accompanied by delicious oven-toasted bread cubes that turn into fragrant croutons, flavored with a mix of spices. Discover this refined first course, perhaps paired with a soft-tasting red wine.

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INGREDIENTS

337

Calories per serving

Ingredients for the velouté: Leeks 1.3 lbs (600 g); Potatoes 0.7 lb (300 g) - (yellow); Vegetable broth 2.1 cups (500 g); Extra virgin olive oil 4 tbsp (60 g); Black pepper to taste; Thyme 3 sprigs

For the croutons: Bread 3.5 oz (100 g); Rosemary to taste; Sweet Paprika to taste; Wild fennel to taste; Oregano to taste; Thyme to taste

Preparation

How to prepare Leek velouté with tasty croutons

To prepare the leek velouté with tasty croutons, start by preparing the vegetable broth. Then move on to cleaning the leek: cut off the green part 1, then cut into the outer layer 2, and peel off 1 or 2 layers of the leek 3

Cut it into rounds 4; then peel the potatoes with a peeler 5 and cut them into thick slices, then into strips 6

then into cubes 7 (you can dip the potatoes in cold water while waiting to use them in the recipe, so they don't turn brown); then pour the leek into a pan with slightly heated oil 8 and sauté over medium heat, stirring occasionally with a wooden spoon. When it has wilted, add the potato cubes 9.

Pour in the vegetable broth 10, season with pepper and thyme, and cook everything for about 30-35 minutes. When the potatoes have softened and the leek is cooked, blend with an immersion blender to obtain a smooth cream (11-12).

Pass the cream through a sieve to make it smoother and remove any whole pieces of vegetables 13, then set aside and keep warm. Next, prepare the tasty croutons: in a blender, add the rosemary needles 14, sweet paprika 15

fennel seeds 16, oregano 17, and thyme; then blend everything to obtain a mix of herbs and spices. Slice the bread 18

cut it into cubes 19, and place them in a bowl. Season with a tablespoon of oil 20 and the chopped herb and spice mix 21

Spread the bread cubes on a baking sheet lined with parchment paper 22 and toast under the grill for about ten minutes or until golden brown 23. When the croutons are ready, remove them from the oven, plate the leek velouté 24

and garnish each plate with the tasty croutons 25, rosemary needles 26, and serve the leek velouté piping hot 27!

Storage

Store the leek velouté in the refrigerator in an airtight container for 1 day.

You can freeze it if you have used all fresh, non-frozen ingredients.

Advice

To make the leek velouté richer, you can add some cream 5-10 minutes before the end of cooking. For more "spice," you can use a pinch of curry or paprika to make it more flavorful!

For the translation of some texts, artificial intelligence tools may have been used.