Simple yet never mundane, the Leek Velouté is a perfect recipe for dinner during this cold and endless January. The leek cream recipe for two people I present today has two variations: the first you can prepare by adding two potatoes, the second without potatoes but with a generous spoonful of Greek yogurt. Why do I present them together? Because we like this leek soup both with and without potatoes. Some even prepare the leek and potato velouté with cream but we haven’t tried it yet, so I can’t tell you if it’s a variation of the recipe that might interest you.
That said, since we can find leeks in season from November to April, I’d say you have time to try the leek and Greek yogurt velouté recipe I propose this morning. I hope that the sight captures you even more than the aroma that this hot leek soup will release in your kitchen.
I am a velouté lover, in the blog you will find many, from the classic potato to pumpkin, passing through the classic carrot velouté to the one with purple carrots, there’s also space for broad bean velouté. In short, lots of recipes to try, of course, when it’s the season for fresh products!
Another soup we’re literally crazy about at home is the French Onion Soup, a delicious aroma and a taste that enchants us every time.
Remember that you can become a follower of the blog’s social profiles by choosing between the Facebook fan page Le Ricette di Bea or the Instagram profile or the Pinterest board. I’ll be waiting for you!
Other velouté recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 263.71 (Kcal)
- Carbohydrates 18.47 (g) of which sugars 4.32 (g)
- Proteins 3.44 (g)
- Fat 19.73 (g) of which saturated 3.25 (g)of which unsaturated 0.12 (g)
- Fibers 2.20 (g)
- Sodium 317.49 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 stalk leek
- 2 potatoes (small, you can also skip them, I'll explain why later)
- 1 tablespoon Greek yogurt (plain)
- 1 tablespoon extra virgin olive oil (generous)
- 1 cup vegetable broth (constantly boiling)
- 1 pinch salt
- 1 pinch black pepper
- Half coffee cup white wine
Following Valeria’s instructions, who tried this recipe, I recommend doubling the quantities if you will serve the leek velouté as the main dish. This way, you can get more velouté to satisfy the whole family. The quantities indicated here are for a 100-gram velouté per person. Just a side dish for a second course for two people.
Tools
- 1 Pot
- 1 Pan
- 1 Wooden spoon
- 1 Spoon
- 1 Coffee cup
- 1 Mixer
- 1 Peeler
- 1 Lid
Steps
We start the preparation of the leek velouté by cleaning the two small potatoes with a peeler or with the help of a knife. Obviously, perform this step of the recipe only if you have decided to use the potatoes like I did. If you decide not to use them, you need to remember to add two tablespoons of Greek yogurt instead of just one. The yogurt will perfectly replace the starch in the potatoes and give you the right creamy consistency that leek cream should have. We then proceed with cooking the potatoes in the vegetable broth, about 20 minutes. Always check with a fork before removing them from the pot. If the fork easily pierces them, they are cooked; otherwise, continue boiling for a few more minutes.
At the same time as cooking the potatoes, we prepare the leeks. We use the whole white part and a bit of the greener part. Wash the leek stalk well under running water and with a knife, slice it into many rings. All the same thickness, this will help us with the even cooking of the leek.
Now let’s take a non-stick pan, pour the amount of extra virgin olive oil, and place the leeks at the bottom. Sprinkle everything with salt and pepper. Keep the flame medium so that in about 10 minutes, the leeks are ready to proceed with the mixer to make them creamy. After the first 5 minutes, deglaze with the half coffee cup of white wine. Let it evaporate, then cover the pan and finish cooking. We are ready with all the ingredients and can proceed with the mixer. In the glass bowl, pour the two potatoes, two or three tablespoons of vegetable broth, the leeks, keeping a few slices aside for the final garnish, and a tablespoon of Greek yogurt. As previously advised, if you don’t want to use potatoes for the leek velouté recipe, you can add two tablespoons of yogurt.
Start the mixer and puree everything. Make sure all the ingredients are hot; in fact, I don’t remove the potatoes from the pot with the broth (even if I have finished cooking them) so that they don’t become cold. This is another factor that helps make the velouté even creamier.
Pour the leek and potato cream into bowls, add the leeks we set aside in the pan as decoration. If you like, you can also add some croutons toasted in the oven. I hope you enjoy the leek and potato soup recipe! As always, I await you for the next recipe and wish you bon appétit!!!
Variations:
You can create many combinations for this leek and potato cream or without potatoes. Like in my case, add Greek yogurt or a creamy spreadable cheese like Philadelphia or melt some ricotta. Adding cheese will make the leek soup creamier and perfectly replace the starch in the potatoes.
