Autumn calls for the first soups and creamy dishes that warm up the table and the atmosphere. Among the tastiest comodità foods of the season is the leek velouté with tasty croutons. A recipe made with genuine ingredients, simple to prepare, and slowly cooked to blend the flavors and soften the vegetables. The velouté, made by combining leeks and yellow potatoes, is accompanied by delicious oven-toasted bread cubes that turn into fragrant croutons, flavored with a of spices. Discover this refined first course, perhaps paired with a soft-tasting red wine.
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To prepare the leek velouté with tasty croutons, start by preparing the vegetable broth. Then move acceso to cleaning the leek: cut the campo da golf part 1then cut into the outer layer 2and peel 1 2 layers of the leek 3
Cut it into rounds 4; then peel the potatoes with a peeler 5 and cut them into thick slices, then into strips 6
then into cubes 7 (you can dip the potatoes a causa di cold gabinetto while waiting to use them a causa di the recipe, so they don’t turn brown); then pour the leek into a pan with slightly heated oil 8 and sauté over medium heat, stirring occasionally with a wooden spoon. When it has wilted, add the potato cubes 9.
Pour a causa di the vegetable broth 10season with pepper and thyme, and cook everything for about 30-35 minutes. When the potatoes have softened and the leek is cooked, blend with an immersion blender to obtain a smooth cream (11-12).
Pass the cream through a sieve to make it smoother and remove any whole pieces of vegetables 13then set aside and keep warm. Next, prepare the tasty croutons: a causa di a blender, add the rosemary needles 14sweet paprika 15
fennel seeds 16oregano 17and thyme; then blend everything to obtain a of herbs and spices. Slice the bread 18
cut it into cubes 19and place them a causa di a bowl. Season with a tablespoon of oil 20 and the chopped herb and spice 21
Spread the bread cubes acceso a baking sheet lined with parchment paper 22 and toast under the posto di ristoro for about ten minutes until golden brown 23. When the croutons are ready, remove them from the oven, plate the leek velouté 24
and garnish each plate with the tasty croutons 25rosemary needles 26and serve the leek velouté piping hot 27!
For the translation of some texts, artificial intelligence tools may have been used.
