Cream of leeks

How to make a cream of leeks . If you ask me about one of my favorite vegetable recipes , the answer is a light and almost calorie-free leek cream.

On the blog you will find leeks as the absolute protagonist in many recipes, from a cream of leeks and zucchini to the traditional Vichyssoise or cold cream of leeks . Today’s option is easier if possible, we propose this cream of leeks , soft and light. A recipe complemented with a crispy ham that will give us a contrast of textures.

Currently, its popularity and consumption is enormous. We will find its cultivation in Spain in the northern areas: Navarra, the Basque Country and La Rioja. In Europe, without a doubt, the largest consumer and producer of leek is our neighboring France. And from there comes one of the world famous recipes, the ” Vichyssoise “.

This cream of leeks has similarities with it but it is not the same. The ” Vichyssoise ” is made with cream and consumed cold, while in our cream we will dispense with the cream in the ingredients and we will also taste it hot, so that it is a perfect first spoon dish for any occasion.

Preparation of the base of the cream of leeks

1. This time we will only use the white part of the leeks. We will cut through the area before the leaves, where we appreciate that the stem begins to have a green hue.
2. We also remove the lower part or root, where it has that kind of “whiskers”.
3. Do not throw away the excess part, you can take advantage of the leaves to add them to a vegetable broth and the stem in a sauce.
4. We run the white stems under running water to clean them and remove any dirt or dirt that they bring.
5. We cut them lengthwise into two halves. Then we chop them into portions about 2-3 cm thick. We reserve.
6. Peel the onion by removing the outer layers and chop it into julienne strips.
7. In a saucepan pour a little olive oil. Fry the onion for 5 minutes over medium heat, without it becoming colored.
8. We add a little salt to release the water, helping it not to brown.
9. Now add the leeks, mix and sauté together for another 5 minutes.
10. We want them to be cooked and softened before subsequent cooking.
11. Peel the potatoes, wash them and “crack” them in cubes (similar in size to the leek pieces) on the vegetables.
12. In this way we achieve that they release more starch and the cream becomes thicker and more homogeneous. Mix and braise for a couple of minutes.

Cooking and preparing the cream of leeks and crispy ham

1. Pour the water into the saucepan, so that all the ingredients are covered.
2. We cook 20 minutes over medium heat, taking a look from time to time so that we do not run out of liquid.
3. We salt to taste the moment it begins to boil.
4. After the cooking time, remove the saucepan from the heat.
5. We crush well with the mixer, resulting in a slightly thick mashed textured mixture. At this point, add the milk and stir in a circle.
6. We will check how it integrates perfectly with the rest and the cream acquires that characteristic white color.
7. With the heat of the casserole, we leave 5 minutes for it to continue making and taking “body” our cream.
8. Depending on your taste, you can add more or less milk to achieve the desired point, looser or thicker.
9. For the final touch of the dish we are going to prepare a simple crunchy Serrano ham (or Iberico). It will serve to decorate, give a touch of color and also provide a contrast of textures.
10. We cut the ham slices into thin strips of about 5-6 cm. of length.
11. We smear a frying pan with a little olive oil, with the help of a silicone brush or kitchen paper.
12. Sauté the strips of ham over medium heat 2-3 minutes. They will release some of their fat and get a stiff and crisp texture. At that point, we remove on absorbent paper.
13. We serve the warm leek cream on the table. We decorate with some crispy strips on the plate or bowl of each diner.

As you can see, a simple and very healthy recipe, perfect for a light first course.

Tips for a creamed leeks cream

• When you go to buy the leeks, make sure that the stem is white, straight and consistent. That it does not have spots or defective parts.
• If we see the top, the leaves will be green and firm, without yellowed or discolored areas. Once at home, they will keep perfectly in the fridge for a couple of weeks and about 3 months if you freeze them. Of course, then I recommend cooking them without defrosting, so they do not lose flavor and texture.
• Leeks can be found in markets and greengrocers throughout the year, but the “summer” leek, although it has a milder flavor, is smaller in size and quality.
• In these cold months is when we can get more out of our dishes. In most cases we use it as an ingredient to enhance a sofrito, to form part of a vegetable broth or cream, in a puree or to accompany meat or fish.