Leeks soup with lettuce

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 10
Baking 20
Portions 4
Freezing No


  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 garlic clove
  • 250 ml (1 cup) of milk
  • 250 ml (1 cup) of chicken broth
  • 15 to 30 ml (1 to 2 tablespoons) of butter
  • 30 ml (2 tablespoons) of flour
  • 1 green lettuce of your choice, washed and harshly chopped (curly or romaine lettuce)
  • Safron stem (optional for garnishing)
  • Salt and pepper up to taste
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  • In a casserole, slowly brown sliced leeks and garlic. Add flour, stir and add lettuce. Cover and cook at low heats for 3 to 4 minutes.
  • Spray with chicken broth and milk and bring to a boil. Slowly cook for 10 minutes. Set in the blender.
  • You may add a bit of cooking cream (about 100 ml) berfore serving. Garnish each bowl with safron stems. - See more at: http://www.completementpoireau.ca/liste-recettes/creme-poireaux-laitue#sthash.C8CthKlv.dpuf

Chef's notes