Leek cream

45 min
Vegetarian Suitable for vegetarians
Type of dish: Vegetables, Soups and creams
Temperature: Hot
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
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 0.1 kg
Sunflower oil 0.05 l
Loaf bread 0.1 ud
Vegetable stock 1.65 l
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
315.66
kcal
Carbohydrates
43.25
g
Proteins
7.98
g
Lipids
11.44
g
Fiber 10.44 g
Saturates 1.66 g
Monounsaturated fatty acids 2.76 g
Polyunsaturated fatty acids 6.7 g
Cholesterol 0.05 mg
Calcium 301.64 mg
Iron 4.71 mg
Zinc 0.87 mg
Vitamin A 636.21 ug
Vitamin C 79.37 g
Folic acid 301.7 ug
Salt (Sodium) 81.32 mg
Sugars 21.67 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.