Leeks mousse with asparagus tips

Author: Les Cultures de chez nous
Mousse de poireaux aux pointes d'asperges
Preparation 5
Baking 15
Portions 4
Freezing No


  • 45 ml (3 tablespoons) of chopped dried shallots
  • 5 ml (1 teaspoon) of curry powder
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 16 asparagus
  • 1 container (250 g) of cream cheese
  • 15 ml (1 tablespoon) of olive oil
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  • In a pan, heat oil at medium heat. Brown shallots 1 minute. Add curry powder and sliced leeks. Cook at medium-low heat for 5 to 7 minutes until tender. Cool down.
  • In a casserole filled with salted boiling water, blanch asparagus 3 minutes. Drain. Set asparagus tips aside and mince what's left.
  • In a blender, blend leeks with cream cheese and minced asparagus until obtaining a smooth preparation. Salt and pepper.
  • Divide preparation into glasses and garnish each portions with asparagus tips.

Chef's notes

Idea for accompaniment:

Bread chips with perfumed oil
Mix 30 ml (2 tablespoons) of olive oil with 10 ml (2 teaspoons) of Italian spices and 15 ml (1 tablespoon) of grated parmesan. Brush 8 baguette bread slices with the preparation and brown in the oven at broil for 2 to 3 minutes.