Cream of leek, potato and carrot recipe
This recipe for leek, potato and carrot cream is ideal for starting any Christmas meal with a warm stomach.
Also, if you're looking for lighter options, but want your guests to be satisfied.... this is the perfect recipe!
A very soft and healthy cream that will be ready in no time thanks to the Küken food processor.
If we want our cream to be suitable for vegans and lactose intolerant, we can either not add cheeses or replace them with 100ml of vegetable drink, soy is excellent but we can choose another one.
At the time of presentation we can make our cream of leeks accompanied by some croutons of bread, a drizzle of extra virgin olive oil and a little finely chopped chives by on.
Ideal cream to take both hot and cold.
We mount the extraction accessory on our Küken robot.
Add 45 ml of olive oil.
Heat the oil for 2 minutes at 120°C on speed 1.
Add 500 g leek without the first layer or the hardest green part, cut it into pieces two or three centimeters wide.
Cook for 10 minutes at 120 ° C and speed 1.
Add 300 g of potato and 100 g of carrot, peeled and in medium pieces so that they cook more easily, we also add 800 ml of water and season to taste.
Bake 20 minutes at 120°C and speed 1.
We add four cheeses.
Cook for 2 minutes at 120°C and speed 1.
We replace the extraction accessory with the blade accessory.
We grind for 30 seconds at speed 6.
We taste the cream and add salt or pepper if necessary. If we add something, we go back to the previous step and we program 20 seconds at speed 6.
Our leek, potato and carrot cream recipe is ready!
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