Leek cream

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Today I am going to teach you how to prepare leek cream, a very simple recipe that when it's accompanied by a little fried leek and it's served in a cocktail glass, you can get a spectacular presentation.

When I started preparing this recipe, I really thought about making a vichyssoise, but when I was frying the leek lightly, I realized something, the vichyssoise is made only with the white part of the leek and I had used it whole.

If you want to make this leek cream even lighter, just don't prepare the fried leek.

With the ingredients I recommend, you can prepare this leek cream for four people.

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To prepare this leek cream you will need:

For the leek cream:

- 500 gr. (17,63 oz.) of leeks

- 350 gr. (12,34 oz.) of potatoes

-1 litre (33,81 fl. oz.) of vegetable broth

For the fried leek:

- 50 gr. (1,76 oz.) of leeks

- 1 tablespoon of refined cornflour

To prepare this leek cream you must follow the next steps:

- Peel the potatoes.

- Cut the leeks and potatoes into small pieces.

- Fry the leek slightly for 5 minutes.

- Add the potatoes and sauté them but don't toast them.

- Add the vegetable stock and cook for 20 minutes.

- Grind with the blender and strain.

- For the fried leek, cut the leeks into broad strips.

- Mix the leek with the refined cornflour.

- Fry at 150ºC (302ºF) until it is brown.

- Place on absorbent paper to remove excess grease.