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Leek and potato velouté, sour cream, chives, turmeric croutons |
Salted, Vegetables and Fruits
A comforting dish; a creamy soup with textural garnishes.
It's always best to wash leeks once they've been cut.
Ingredients
Recipe for 4 servings / 12 tapasVelouté
Toppings
- Salt and pepper
Preparation time: 60 min
-
Setting up
Wash and finely chop the leek.
Chop the garlic and thyme.
Peel and macedony the potatoes.
Chop the chives, then mix with the sour cream and season to taste. Set aside in a pastry bag.
-
Velouté
In a saucepan, sweat the leeks with a little butter, garlic and thyme.
Add the stock and potatoes, then simmer for 15-20 minutes.
Blend, add the cream and season before serving.
-
Croutons
Melt the butter, then add the bread cubes and brown.
Add the turmeric and a pinch of fleur de sel at the end of cooking.
-
On the plate
Pour the soup into your bowls, then arrange the garnishes, starting with the chive sour cream.
Finish with the croutons and serve immediately.
It's always best to wash leeks once they've been cut.
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A free glass of wine or bubbly!
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- Beef and brie mini-burger, sautéed mushrooms, chipotle mayonnaise and shallot confit |
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- Leek and potato velouté, sour cream, chives, turmeric croutons |
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