Roasted leek cream with roasted garlic
A vegetarian cream for 4, made with leeks, potato, vegetable stock, and roasted garlic pulp.
The garlic roasts while the leeks and potato cook. The pulp is then added to the cream before blending.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Roast the garlic
Heat the oven to 190 °C. Place the cut head of garlic in an ovenproof dish, coat it with part of the oil, and roast it.
Temperature: 190 °C / 374 °FReady to continue when: The cloves are very soft and dark in colour.
50 min - 02
Cook the leeks
While the garlic roasts, heat the remaining oil in a pot. Add the leeks and cook, stirring from time to time.
Ready to continue when: The leeks are soft and translucent.
- 03
Cook the potato
Add the potato and vegetable stock. Bring to the boil and cook.
Ready to continue when: The potato is soft when pierced.
30 min - 04
Add the garlic
Squeeze the pulp from the roasted garlic cloves and add it to the pot. Continue cooking.
Ready to continue when: The garlic pulp is incorporated into the hot mixture.
5 min - 05
Blend and serve
Blend the contents of the pot until smooth and serve hot.
Ready to continue when: No visible pieces of leek, potato, or garlic remain.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- TIEMPO-TEMPERATURA.pdf www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/evaluacion_riesgos/informes_c…
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- Food safety - PubMed pubmed.ncbi.nlm.nih.gov/19205614/
- Crema de puerro y ajo asado | Recetas | Gastronomía | EL PAÍS elpais.com/gastronomia/recetas/2021/12/20/receta/1639993256_691049.html
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State: Published after documentary validation; no “Tested” label is shown.