Creamy Leek is rich in vitamins A and C, calcium, potassium, phosphorus and carotenoids. Leek should be consumed as raw as possible that you would preserve its natural characteristics.
The main reason for this is because its one of those foods that when cooked loose many of its nutritional properties.
Ingredients for the Creamy Leek
- 3 Leeks
- 3 Medium Sized Potatoes
- 2 Onions
- 3 Garlic Cloves
- 2 Bay Leafs
- White Wine
- Olive Oil
- Sunflower Oil
Preparation Step by Step
Start bt chopping all the vegetables in rough chunks, then, in a big pot, fry the onions, garlic and bay leaf in some olive oil. Once the onions start to get golden brown, add the leeks, and fry for a couple more minutes.
Then add a splash of white wine and a tablespoon of butter and allow the alcohol to evaporate. Then, it’s time to add the potatoes, season with salt and pepper and cover the vegetables completely with hot water.
While the vegetables are cooking, add some sunflower oil (or other oil of your choice for deep frying) in a small saucepan and let it reach 350ºF (177ºC).
While the oil is heating up, chop some leeks in a julienne like style (*) and once the oil has reached the desired temperature, add the julienned leeks in there (do not overfill) and let them reach a golden brown colour, then, remove them into a surface previously coated with paper to absorb the oil and season them leeks with some salt and pepper – they should be crunchy shortly after leaving the hot oil and cooling down.
Once the vegetables in the soup pot are completely cooked, blend the soup, if needed add some more water, but not too much, the soup should stay creamy. Serve hot, in a soup bowl, with some olive oil on top, together with the fried julienned leeks and a sprinkle of freshly grinded black pepper.
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