How to cook the cream of leeks with potatoes, recipe for Parmesan cheese to be cooked in the broth after browning the leeks in a pan with butter.
Ingredients for 4 portions
- 1 liter of broth
- Flour
- Grated Parmesan cheese
- 6 medium leeks
- 4 medium potatoes
- Salt and pepper
Preparation of the cream of leeks
Clean and cut the leeks, until pale green, into thin slices.
Put them in a pan to brown with the butter.
After a few minutes sprinkle with 2 tablespoons of flour, cook again and then pour the boiling broth, first in sips and then all together.
Season with salt and cook about 40 minutes.
Recommended readings- How to make ricotta and spinach tortelli from Maremma
- Timbale of rice and baked eggplant
- Tagliatelle with saffron sauce and mussels
- Pasta with gorgonzola and cooked ham
- Tagliatelle with shrimp and peppers
In the end it will have to look like a rather liquid and velvety cream.
Serve hot with grated Parmesan and also with toasted bread or sautéed in butter.
