Leek cream

45 min
Suitable for vegetarians
Type of dish: Soups and creams, 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
Cebolla 0.2 kg
Arroz 0.05 kg
Aceite de girasol 0.05 l
Pan de molde 0.1 ud
Vegetable stock 1.65 l
Sal 15.0 g
See Recipe
Cebolla 0.33 kg
Zanahoria 0.165 kg
Green leek 0.495 ud
Perejil 0.003 g
Agua 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
279.56
kcal
Carbohydrates
34.65
g
Proteins
7.28
g
Lipids
11.35
g
Fiber 10.42 g
Saturates 1.63 g
Monounsaturated fatty acids 2.74 g
Polyunsaturated fatty acids 6.67 g
Cholesterol 0.05 mg
Calcium 301.51 mg
Iron 4.67 mg
Zinc 0.85 mg
Vitamin A 636.21 ug
Vitamin C 79.37 g
Folic acid 299.7 ug
Salt (Sodium) 1246.82 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.