Carrot and leek cream is a very complete dish, nutritious and easy to make. Simply sauté the vegetables a bit so that they take on flavor and then cook them in water until they are soft. Once ready, we can consume it for dinner or as a starter during lunch.
This is one of those inexpensive and quick dishes that help us gain energy while enjoying a healthy recipe that is perfect for losing weight. Also, if we prepare the cream in winter, we can eat it hot and regulate our body temperature.
Ingredients to make Carrot and Leek Cream:
- 1 leek
- 5 potatoes
- 3 carrots
- 2 cloves of garlic
- 1 cup of white wine
- 500 milliliters of milk
- 2 teaspoons dried thyme
- 1 pinch of salt and pepper
- 2 cups of water (480 milliliters)
How to make Carrot and Leek Cream:
1.Get all the ingredients ready to prepare the carrot and leek cream faster. To do this, peel and chop the vegetables.
2.Sauté the leek and minced garlic cloves in a pot with a tablespoon of hot oil. You should fry these ingredients for approximately 5 minutes.
3.Add the chopped potatoes and carrots, add salt and pepper to taste and cook for 5 more minutes.
4.Pour in the water and milk and let the carrot and leek cream ingredients cook for 15-20 minutes.
Tip: For a lighter leek cream, remove the milk and use only water.
5.When the vegetables are well cooked, remove the broth from the pot and blend them, adding broth little by little. In this way, you will be able to control the texture of the leek and carrot cream and leave it more or less liquid.
Tip: You can puree the vegetables in a blender or with an electric hand mixer.
6.Place the leek and carrot soup in the pot, add white wine and thyme and let it cook for about 10 minutes over low heat. These ingredients are optional, but they greatly enhance the flavor of the cream.
7.Serve the carrot, leek and potato cream hot or cold. You can add homemade croutons, sweet potato chips, or just a little pepper. Bon Appetite!
