Potato and leek velouté: the recipe for a creamy and enveloping dish
Ingredients
For the croutons
Extra virgin olive oil
The potato and leek cream it is a tasty and enveloping dish, ideal to be enjoyed hot during the cold days of autumn and winter. Easy to make, just simmer the leeks, cut into rings, with a knob of butter in a saucepan, add the diced potatoes, cover with the vegetable broth and cook everything for about twenty minutes. When the vegetables are tender, blend them with an immersion blender until smooth. smooth cream and dense.
A fragrant velouté and dal delicate flavor, conferred by the leeks which, for an impeccable result, must be very firm and with crisp green leaves. Potatoes, preferably with yellow flesh, will give a velvety texture, while aromatic herbs will add an extra touch to the dish: sage, bay leaf, rosemary, but you can choose the flavors you prefer.
To achieve an even creamier and tastier end result, we added the panna, which can be replaced with milk for a lighter variant, and a few tablespoons of grated parmesan. A refined but simple recipe, excellent for an informal dinner or a special occasion: accompany it with a crispy croutons to complete the meal and make it even more satisfying.
Find out how to make the velouté by following the step-by-step procedure and advice. Also try potato soup and pumpkin soup, comforting seasonal must-haves.
How to prepare the potato and leek cream
Step 1
Step 1
Start by preparing the broth: place the peeled and cut into pieces carrots, the peeled and cut into pieces potato, the onion and the celery stalk in a saucepan; cover with water 1 and simmer for about 45 minutes. Strain with a fine sieve and set aside.
Start by preparing the broth: place the peeled and cut into pieces carrots, the peeled and cut into pieces potato, the onion and the celery stalk in a saucepan; cover with water (1) and simmer for about 45 minutes. Strain with a fine sieve and set aside.
2nd step
2nd step
Prepare the soup: peel the potatoes with a potato peeler and cut them into pieces 2.
Prepare the soup: peel the potatoes with a potato peeler and cut them into pieces 2.
Step 3
Step 3
Wash the leeks, remove the green part and cut them into thin slices 3.
Wash the leeks, remove the green part and cut them into thin slices 3.
Step 4
Step 4
In a high-sided saucepan, melt the butter 4.
In a high-sided saucepan, melt the butter 4.
Step 5
Mix the leeks 5.
Step 6
Step 6
Cook for 5 minutes, stirring occasionally 6.
Cook for 5 minutes, stirring occasionally 6.
Step 7
Step 7
Pour the potatoes and flavor with the bay leaf 7.
Pour the potatoes and flavor with the bay leaf 7.
Step 8
Step 8
Flavor with chopped rosemary and sage 8.
Flavor with chopped rosemary and sage 8.
Step 9
Step 9
Mix well and cook for 2 minutes 9.
Mix well and cook for 2 minutes 9.
Step 10
Step 10
Cover with hot broth ten.
Cover with hot broth ten.
Step 11
Step 11
Season with salt 11.
Season with salt 11.
Step 12
Step 12
Flavor with a peppercorn 12 and cook for about 20 minutes.
Flavor with a peppercorn 12 and cook for about 20 minutes.
Step 13
Step 13
Meanwhile prepare the croutons: cut the slices of bread into cubes, place them in a very hot non-stick pan, add a drizzle of extra virgin olive oil 13 and cook for 5 minutes, stirring occasionally.
Meanwhile prepare the croutons: cut the slices of bread into cubes, place them in a very hot non-stick pan, add a drizzle of extra virgin olive oil 13 and cook for 5 minutes, stirring occasionally.
Step 14
Step 14
At the end of cooking remove the bay leaf 14.
At the end of cooking remove the bay leaf 14.
Step 15
Step 15
Mix with an immersion blender 15.
Mix with an immersion blender 15.
Step 16
Step 16
At the end you should obtain a smooth and velvety cream 16.
At the end you should obtain a smooth and velvety cream 16.
Step 17
Step 17
Pour into panna 17.
Pour into panna 17.
Step 18
Step 18
Mix in the parmesan 18mix well and let sit for 5 minutes.
Mix in the parmesan 18mix well and let sit for 5 minutes.
Step 19
Step 19
Divide the potato and leek cream into individual bowls, garnish with the crusty bread and serve 19.
Divide the potato and leek cream into individual bowls, garnish with the crusty bread and serve (19).
Advice
To give a spicy touch you can add a pinch of paprika, mild curry or ginger to your potato and leek soup. For a lighter version, you can replace the cream with milk, especially vegetable milk, and the Parmesan with nutritional yeast flakes.
If you prefer, you can avoid mixing the preparation and enjoy it by leaving the vegetables coarse keys. In this case, you can omit the cream.
If you want, you can make it crispy bread flavored: mix rosemary, thyme, oregano and paprika; cut the bread into cubes and season them with a spoonful of extra virgin olive oil and the chopped herbs and spices. Mix, place the bread cubes on a baking sheet covered with parchment paper and put them under the broiler for about ten minutes, or in any case until they are golden brown.
storage
Potato and leek cream can be preserved One day in the refrigerator, in a special airtight container.
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