Leek cream

45 min
Suitable for vegetarians
Recommended for: Water and cream-based soups
Type of dish: Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Leeks, 0.5 kg
Onion 0.2 kg
Rice 0.05 kg
Sunflower oil 0.05 l
Loaf bread 0.1 ud
Vegetable stock 1.65 l
Table salt 3.75 g
See Recipe
Onion 0.33 kg
Carrots 0.165 kg
Green leek 0.495 ud
Parsley 0.003 g
Water 1.65 l
Elaboration
  • Clean and chop the leeks into half-moons.
  • Chop the onion into julienne.
  • Cut the bread to make croutons.
  • Simmer the vegetables in order of their hardness, first the onion and once it is almost done add the leeks.
  • Once the vegetables are simmered, add the rice to bind, Cover with the vegetable stock and let it cook for about 30 minutes so that the rice breaks.
  • Blend with the turmix and strain using conical strainer. Check the salt and the thickness.
  • Fry the croutons in plenty of hot oil, trying not to over-brown them. Drain.  
  • Plate up with the croutons on top.
Nutritional information (1 portion)
Energy
158.02
kcal
Carbohydrates
21.28
g
Proteins
3.72
g
Lipids
6.64
g
Sugars 8.84 g
Salt (Sodium) 322.4 mg
Folic acid 162.49 ug
Vitamin C 43.73 g
Vitamin A 506.12 ug
Zinc 0.39 mg
Iron 2.88 mg
Calcium 193.93 mg
Cholesterol 0.03 mg
Polyunsaturated fatty acids 3.91 g
Monounsaturated fatty acids 1.66 g
Saturates 0.94 g
Fiber 5.08 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.