There cream of leeks, in addition to the possibility of being prepared with other vegetables, it allows us to consume the vegetables in a different and tasty way. In fact, we can accompany it with classic croutons, but also with speck, crispy bacon or prawns au gratin. These are just a few ideas that you can inspire yourself, since the final flavor of the cream will be delicate and easily combined with other ingredients. Often there is confusion between creams and velvets. The soups are prepared with a type of vegetable to which potatoes are added to thicken the preparation. In this recipe, potatoes also help asmuffle the flavor of the leeks. The creams, on the other hand, are simply made with pureed vegetables and possibly added milk.

Preparation

1

Clean the leeks: cut the top of the green leaves, as they are harder, and the base with the roots. Remove the first outer sheath. Rinse under fresh water, dab with a sheet of absorbent paper and cut the leek into rings.

2

In a pan, heat a drizzle of oil over medium heat, add the leek slices and brown.

3

In the meantime, peel the potatoes with a potato peeler or a knife, remove the bruised parts. Rinse under running water, and cut into small cubes. Add the potatoes to the leeks. Stir to brown. Deglaze with the white wine.

4

After a couple of minutes, when the wine has evaporated (and the preparation begins to dry), add the vegetable broth, cover with a lid, and continue cooking over low heat for about 30 minutes. Check the cooking by checking the consistency of the potatoes with a fork. The cooking time depends on the thickness of the vegetables.

5

Once cooked, blend everything in the mixer. Season with salt and possibly add a glass of milk or water, if the cream is too thick. This operation is optional based on the consistency you want for your cream. Serve the velvety hot, with a drizzle of oil, and accompanying with the croutons.

Accessories

• Chopping board
• Knife
• Peel potatoes
• Pan
• Mixer

storage

Keep the leek soup in a closed container in the fridge for 2-3 days. Leeks, on the other hand, can be kept in the fridge or in a cool, dark place for about a week and left whole in a paper bag.

Curiosities and suggestions

• We can accompany the soup with strips of speck or crispy ham, left to toast in a non-stick pan.

• Leek belongs to the Liliacee family, the same as garlic and onion, with which it shares a similar but more delicate flavor, which is why it can be used instead of onion in sautéed, broths, raw (thinly sliced ​​in pinzimonio) or cooked.

• The leaves that are discarded in the cleaning phase can be used for broths or soups.

• When purchasing we choose leeks with firm, straight stems, with green leaves without bruising or yellowing.