Leeks and potatoes velouté
-
![Difficulty;]( "Difficulty;")
Difficulty
Very easy -
![Preparation time]( "Preparation time")
Preparation
5 minutes -
![Cooking time]( "Cooking time")
Cooking
20 minutes -
![Portions]( "Portions")
Portions
4 -
![Baking tin size]( "Baking tin size")
Baking tin size
No baking trays -
![Diet recipe]( "Diet recipe")
Dietetics
Yes -
![Vegan recipe]( "Vegan recipe")
Vegan
Yes -
![Vegetarian recipe]( "Vegetarian recipe")
Vegetarian
Yes -
![Without eggs]( "Without eggs")
No eggs
Yes -
![Without cooking]( "Without cooking")
No cook
No
Description
Do you want a delicuous warm dinner? The solution is vegetables Velouté!
Nutritious and flavour catch the attention of everyone: the Chef and who eat, thanks to simple recipe semplicity and final result goodness.
This version comes to "family recipe book", a recipe reccomanded by aunt. Easy to do, a few minutes.
Salty chickpeas supplements with paprika and pepper are a little very gem. They will make more irresistible and proteic course.
Don't forget croutons, little toasted bread. Bon appetit!
Ingredients
- 3 leeks
- 3 potatoes
- 1 glass of milk or cream (optional)
- extra virgin olive oil
- Salt
- Pepper
- Paprika
- Precooked Chickpeas
Preparation
- Wash the leeks well and cut them into rounds.
- Brown leek washers in a pan with extra virgin olive oil and little salt for a few minutes.
- Peel the potatoes and cut them into chunks. Put them in a pan e cover with water. Let it simmer with lid until the potatoes are soft but still firm.
- When cooked remove the lid. At this point, you can choose if you want savory velouté by adding a little bit of cream or milk.
- Blend toghether and make a creamy veloutè.
- Meanwhile toast in a pan precooked chickpeas with a little of paprika and salt.
- Serve the velouté adding a little of pepper, oil, salty chickpeas and croutons.
