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Leek cream soup and seed crackers


Dad's garden has been offering the same things for a month: leeks, fennel, kale, escarole and cauliflower…Last week I tried to get rid of the leeks by preparing a simple puree.
To give it a bit of character but maintain good intentions (ergo DIET) I prepared the crackers that the chef Giorgio Clementi taught us last year during the course Natural Cuisine for Deliziosetto. These are also super simple, just a few ingredients, half an hour in the oven and that's it, you break them up with your hands and serve them drowned in cream soup!

The temperatures certainly don't invite you to dine on steaming cream soups. This winter was an anomalous winter, says a person who usually suffers from low temperatures and who this year instead put on his heaviest down jacket very few times despite going around on a bicycle most of the time. But I can't say no to velvety soupsespecially if they are so easy to prepare.

Below is the recipe, if you don't want to add cream, go ahead, it makes the velouté really delicious but it is not necessary for the success of the recipe, feel free to make it completely veg!

Leek cream soup and seed crackers

450 g of leeks
200 g of potatoes
500 ml of water
40 g of liquid cream
Extra virgin olive oil

120 g of 00 flour
200 g of water
150 g of mixed seeds
Sale q.b.

(For 3 portions) Bring the water to the boil and salt it lightly.
Clean the leeks, removing the green part and cut them into slices. Peel the potatoes and cut them into cubes.
Heat a little oil in a saucepan, sauté the leeks. Add the potatoes when the leeks are soft, and then the boiling water. Close with the lid and leave to simmer for 20-25 minutes, add the cream and continue cooking for another 5 minutes.
Taste and season with salt and pepper before stopping cooking. Immerse the blender and operate to obtain a smooth cream.

Per fare i crackers:
Mix all the ingredients in a bowl, the dough will be decidedly soft.
Roll out the dough onto a baking tray lined with baking paper using a spatula to level the dough.
Cook at 200°C for 20-25 minutes, static oven.
Remove from the oven, remove the pastry from the paper and break the crackers with your hands.

Serve the soup accompanied by crackers, add a drizzle of raw oil and a little pepper.

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