Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 35
Portions 8
Freezing No


  • 2½ packages (5 leeks whites) of Les Cultures de chez nous trimmed leeks mignons
  • 4 medium size potatoes
  • 1 celery branch
  • 60 ml (1/4 cup) of butter
  • 1 liter (4 cups) of chicken broth
  • 750 ml (3 cups) of milk
  • 500 ml (2 cups) of cooking cream
  • 30 ml (2 tablespoons) of finely chopped fresh chive
  • 2,5 (1/2 teaspoon) of salt
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  • Wash leeks mignons and mince. Peel potatoes, wash and dice. Slice celery into strips, and finely chop chive.
  • In a casserole, melt butter. Lightly cook leeks covered, without roasting. Add potatoes, celery, chicken broth and salt. Bring to a boil and cook at medium heat for about 35 minutes. Set into puree in a blender.
  • Set aside in the casserole, add milk and half the cooking cream. Bring to a boil while whisking often. Remove right away from heat and cool down. Pour the soup in a tureen. Blend remaining cream and refrigerate 1 hour.
  • This soup is served cold, spread with finely chop chives.

Chef's notes

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