Cream of Leek and Omerto Sec Velouté

By Sylvie  

May 21, 2017

Pascal Miche -


Serves 4 - Preparation

1In a large saucepan, melt butter over medium heat; stir in leek and garlic and simmer gently, without browning.

2Add Omerto Sec and reduce by half.

3Add diced potatoes and chicken stock. Salt and pepper generously, preferably fresh ground pepper.

4Bring to a boil, reduce heat and cook about 20 minutes, until potatoes are soft.

5Purée in food processor or blender, until smooth. Add cream.

6Ladle into bowls and garnish with fresh chives and croûtons.


15 ml (1tbsp) butter

3 leeks (white part only), chopped

1 clove garlic, chopped

125 ml (1/2 cup) Omerto Sec

1 potato, peeled and diced

750 ml (3 cups) chicken stock

125 ml (1/2 cup) 35/100 cream

30 ml (2 tbsp) fresh chives, chopped finely

Homemade croutons ‒ optional

Salt and fresh ground pepper, to taste


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