There are easy, quick and delicious recipes and then there is this leek and blue cheese cream which, in addition to all of the above, is extremely versatile. It can be served cold as a spread on toast or as a dip accompanied by a good variety of crudités.
But you can also use as sauce, if we make it more liquid, and serve it hot as an accompaniment to pasta, roast potatoes, meat and much more. It is a sweet recipe, one of those that your friends and family will ask you for when you prepare it for them.
In addition, you do not need strange gadgets or strange ingredients. With four things, which you possibly have in the pantry and in the fridge, you have solved the appetizer from today. I’ll tell you how it’s done.
Peel the leek, wash it well to remove any traces of earth and cut it in half lengthwise. then we cut each half in strips. Poach the leek in a pan with oil, over low heat, until tender.
Then add the liquid cream and we raise the fire so that it quickly comes to a boil. We just want to give it a quick, short boil before adding, off the heat, the chopped blue cheese and stirring to melt a bit. We crush to obtain a homogeneous cream and keep in the fridge to cool and take shape before serving.
with food processor
Although we explain the process in a pan and with a hand mixer, we have used a kitchen robot. We have poached the leek at 100ºC, speed 1, for 10 minutes. After incorporating the cream we have given it a boil at 110ºC, speed 1, 2 minutes. Finally we have added the cheese and crushed at maximum power for 30 seconds.
Taurus HB1000X Hand Mixer, 1000 W, Stainless Steel, Black
With what to accompany the cream of leek and blue cheese
Conceived to dip and spread, this leek and blue cheese cream It can be served with small crunchy toasts, crackers, regañás, tortilla chips, picos or raw vegetables (radishes, endives, carrots, zucchini, cherry tomatoes,…) for dipping.
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