Saturday, May 28, 2011

Creamed leeks with tomatoes and croutons

Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 600g. 300g of leeks. 100g of tomatoes. 30g milk. 30g of butter. flour basil vegetable broth 1 loaf of bread olive oil salt pepper PROCEDURE -------------------------- Slit the tomatoes with a cross-cutting, plunge a few seconds in boiling water, then Peel, empty seeds and cut in cubes that collects in a bowl: toss with a little olive oil, chopped basil and let marinate.

Meanwhile sprung leeks, mondateli, cut into slices, wash well, let them simmer slowly for 25 minutes in butter, dusted with flour and a pinch of salt and wet with 600gr. broth. When cooked, add milk and blend it all creamy Slush: complete it with a grinding of pepper. Slice the bread and cut into cubes you make toast in the oven.

Let cool cream, distribute it in bowls, garnish with the diced tomato divided evenly, add the toasted croutons and bring to the table immediately. TIP If you find the leeks too tasty for your tastes, you can replace them with the onions that once cooked, have a less intense taste.

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