Leek cream
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.
What do you think about the presentation of this recipe? Can you think of other original ways to serve this leek cream?
If you have made this recipe and you want to send me a photo, I'll be happy to receive it, you just have to send it by email to discoverhowicook@gmail.com and I will publish it on this same post so that everyone can see how well my followers cook.
Please share this recipe if you like it!
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
- For the fried leek:-50 gr. (1,76 oz.) of leeks
-1 litre (33,81 fl. oz.) of vegetable broth
-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 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.
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