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Leek and Parmesan Velouté

Public
Course: Main course
Preparation time: 40 minutes
Cost per serving: 0,40 €
Energy: 146 kcal / serving
Nutritional score:

Instructions

  • 1.   1° Wash and slice the leeks.
  • 2.   2° In a pan, melt the butter and add the leeks. Sauté for 5 minutes.
  • 3.   3° Dissolve the chicken bouillon cube in the liter of water. Pour it into the pan and let it cook on low heat for 20 to 30 minutes.
  • 4.   4° Blend everything together, then add the Parmesan cheese, fresh cream, nutmeg, salt, and pepper. Blend again.
  • 5.   5° Enjoy the leek and Parmesan velouté.

Ingredients for servings

  • 300 g of leek
  • 20 g of grated parmesan
  • 20 g of butter
  • 1 chicken bouillon cube
  • 2 tablespoon of sour cream
  • 1 pinch of nutmeg
  • 1 liter of water
  • salt (according to taste)
  • pepper (according to taste)

Rates (1)

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    146 kcal
    7 %
  • Fat
    11,07 g
    16 %
  • of which saturated
    7,27 g
    36 %
  • Carbohydrates
    5,94 g
    2 %
  • of which sugar
    3,64 g
    4 %
  • Protein
    4,27 g
    9 %
  • Fibers
    2,3 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.