Leek Velouté
Ingredients:
- CastelineS L’Aglandau Olive Oil
- 4 leeks
- 1 large potato
- 5 shallots
- 2 tablespoons of Aglandau olive oil
- 0.5 L chicken broth
- 0.5 to 1 L milk
- 1 tablespoon chopped parsley
- salt, pepper
Mince the shallots, then sauté them over low heat in a saucepan with the olive oil.
Next, add the leeks cut into rounds until they are tender.
Cut the potato into pieces and add them to the saucepan.
Then add the chicken broth and simmer over low heat for 35 minutes.
Pass the mixture through an electric potato masher to obtain a homogeneous blend.
Add the milk and blend again.