French Leek and Cauliflower Velouté | With Toasted Almonds
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35 min
Quick
Kifli Kukták
Klasszikus francia ihletésű, selymes póréhagymás karfiol velouté, amelyet finom szerecsendió, illatos kakukkfű és ropogósra pirított szeletelt mandula tesz ellenállhatatlan gasztronómiai élménnyé. Könnyű, mégis tartalmas és elegáns őszi-téli leves.
Ingredients
Preparation method
Wash the leek thoroughly and slice it into rounds, break the cauliflower into small florets, and finely mince the garlic cloves.
In a large pot, melt the butter with the extra virgin olive oil over medium heat, then add the sliced leek and garlic. Sweat over low heat for 5-6 minutes until softened without letting them colour.
Add the cauliflower florets and fresh thyme, then pour in the hot vegetable stock. Season with salt and a little ground white pepper, then bring to a boil. Cover and simmer over low heat for about 15-18 minutes, until the cauliflower is completely tender.
Chef's tip
The secret to the silky texture of the velouté is gently sweating the leeks - make sure they do not brown, so that they preserve their clean, elegant flavour and light colour.
Instead of almonds, it can also be enriched with crunchy croutons or toasted hazelnuts, and the cream can be substituted with a lactose-free alternative if desired.
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