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Leek and potatoes veloute

ingredients

servings

2

Leeks

200 oz

Potatoes

300 oz

Dried thyme

a bit

Dry rosemary

a bit

Nutmeg

1 pinch

Iodized salt

1 handful

Laurel

1 leaf

White wine

1/2 glass

Extra virgin olive oil

2 spoons

Vegetable broth

1 fl oz

Poppy seeds

2 pinches

second courses from Italy

Leek and potatoes veloute

Leek and potatoes veloute

vegan source of C vitamins high in potassium with good fats

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Leek and potatoes veloute

Cold days, hot dish!

Leek and potatoes veloute step 1

step 1

Wash potatoes and leeks, separating them from the greener side.

Leek and potatoes veloute step 2

step 2

Cut the potatoes into small touches to speed up cooking, and also cut the strong finely.

Leek and potatoes veloute step 3

step 3

In a tall saucepan, like the kettle of the pasta, let the leeks dry with a little oil. Once dried, blend with a little white wine and add the potatoes, turn a couple of times and then add the broth.

Leek and potatoes veloute step 4

step 4

Cook for about 30 or 40 minutes, if the potatoes are soft you can turn off. Blend with an immersion blender until you obtain a velvety mixture.

Leek and potatoes veloute step 5

step 5

Serve hot garnishing with poppy seeds, if you like them, thyme and a round of raw olive oil.

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