Leek Cream
Recipe first for 4 people based on Leeks with tomato.
Preparation:
Preparation: Put three tablespoons of oil in a saucepan and flavor the white part of the leeks cut into thin slices. Pour into the container a glass of milk in which you have dissolved a spoonful of tomato puree, heat and blend. Melt the butter in a saucepan, add the flour and, stirring constantly, gradually add the cold broth as if making a béchamel sauce. After 20 minutes, add the leek purée to the mixture and cook for another quarter of an hour on a very low flame, add salt in moderation. In a bowl mix the egg yolk with cream and cheese. Incorporate it into the cream working with a small whisk. Accompanying wines: Soave DOC, Colli Dell'Etruria Centrale DOC, Gravina DOC.
Ingredients:
Ingredients: 6 Leeks - 30 G Butter - 40 G Flour - Milk - 100 Cl Vegetable Stock - 1 Tablespoon Tomato Sauce - 1 Egg Yolk - 2 Tablespoons Cream - 20 G Grated Cheese - 3 Tablespoons Olive Oil - Salt - Pepper
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