With this recipe, no mistakes. To all those who will tell you that leek velouté is "boring", give them a taste and we'll talk about it again... We have here a recipe very rich in flavors and high in contrasts ( on the other hand in terms of colors, It's not super sexy, I admit!! ). Easy and quick, this recipe can serve as a starter or accompany a cheese platter.

In short, the velouté which has its little 'bistronomy' effect...as healthy as it is tasty! What else?

Let’s skip the nice words and head to the kitchen for a simple & funky recipe!


For 4 people

We need...

  • 3 firm leeks
  • 1 Zucchini
  • 300g brown mushrooms (or button mushrooms according to your taste)
  • 2 sage leaves
  • 15 cl of dry white wine
  • 50 cl of vegetable broth
  • Soya sauce
  • Chive
  • Parsley
  • Spring onions
  • 1/2 tsp Sumac
  • 1/4 tsp powdered ginger
  • Salt and pepper & Fleur de sel
  • Olive oil with real taste!

Let's go...

1 🍋 We prepare the vegetables. First, we roughly cut the leeks and zucchini into pieces of approximately 2 cm ( the main thing is that they are more or less uniform in size for cooking ). We reserve.

Slice 200g of brown mushrooms, and cut the remaining 100g in two. We peel 1 whole clove of garlic, we finely chop the spring onions and herbs. We reserve.

2 🍋 Once we have everything prepared, we first brown the sliced ​​mushrooms with the garlic clove, a little salt and a small drizzle of olive oil. Brown covered over medium/high heat.

As soon as the fried mushrooms are nicely colored, set aside in a separate dish, warm. We cover.

Tip: The longer these mushrooms are left to brown and brown, the more taste and woody flavor your broth will have thanks to the cooking juices!

3 🍋 Then, brown the leeks, the mushrooms cut in 2, and the garlic clove in the same pan with a small drizzle of olive oil over medium/high heat, covered.

Once all the vegetables have browned and are well marked, we deglaze them with white wine.

4 🍋 At this stage, add the pieces of zucchini, sage, vegetable broth, powdered ginger to the browned and deglazed vegetables and lightly salt. Let it cook covered over low/medium heat for a good 20 minutes.

Tips: Be careful with the salt, because let's not forget that soy sauce is coming!

Once everything is well cooked and fragrant, remove the sage leaf and the garlic clove, add 1 tsp of chopped chives and mix until you obtain a silky smooth consistency. We taste the seasoning. Pour in the soy sauce (according to your taste) and emulsify one last time.

4 🍋 Once the hot velouté is well emulsified, we move on to the final dressing. We pour it into deep plates, we add on top the fried mushrooms which we will have previously reheated beforehand. We sprinkle with chives and chopped spring onions.

Add a few drops of soy sauce, sumac, freshly ground pepper and a drizzle of olive oil on top. It's ready !!!

Tips: You can prepare this velouté well in advance and leave it slowly over low heat to keep it at temperature.

If this is the option chosen, then put the whole cooked garlic clove and the sage leaf back into the well-emulsified velouté to make them even more infused and flavor this dish even more. So healthy & tasty!

We take good care of the training because above all things...we eat with our eyes :)!!!

Enjoy your meal and don’t hesitate to share your photos of this simple but effective ERITA recipe with us here !!