Warm crushed leeks coulis

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 15
Portions 4
Freezing No


  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of water
  • 150 ml (5 oz) of milk
  • 100 ml (3 oz) of cooking cream
  • Salt and pepper, up to taste
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  • Pour water in a casserole and Les Cultures de chez nous sliced leeks. Cook covered at low heat for 10 to 15 minutes. Pour right away into the mixer with milk and crush lightly to obtain an homogenized coulis.
  • Salt, pepper and add cream up to taste and desired texture then mix again. Serve right away in a gravy boat or right in the plate.

Chef's notes

If there's still coulis left after the meal, it's always possible to make a cream out of it by adding milk, water or light broth.

Warm crushed leeks coulis is a great accompaniment for daily cooking, a great day meal. B coating the bottom of the plate, this leeks coulis will bring color and flavors contrast to meats. fishes and other cooked plates.