Cream of Leek & Cardoon

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Photo: www.hogarutil.com 
Chef Karlos Arguiñano. 

Chef Karlos Arguiñano. 

Cardoon, is one of our favorite Navarran ancient vegetables which is only found during mid-November through February. Thus, a fave cream soup at our home is cream of Cardoon with Leek. 
Here is Chef Karlos Arguiñano´s Recipe, one of my favorite Chefs; which we have adopted at our home ...

(www.karlos.net ) 

CHEF KARLOS ARGUIÑANO´s  CREAM OF LEEK & CARDOON ... 

6 puerros finely diced
3 cardoon roots peeled and finely chopped
3 small carrots diced finely
3 small potatoes chopped finely
flour
1 egg beaten 
water
vegetable stock 
salt and black pepper freshly ground
Evoo
Virutas or Strips of Serrano Ham for topping and / or Roasted Almonds and /or Swiss Gruyère or French Emmenthal Fried Croutons or Bread Croutons ...

1) slice the fresh veggies and sauté in Evoo
2) prepare the home made vegetable stock
3) strain the veggies from the stock and gradually pour the broth into a large pot
4) drain the sautéed veggies thoroughly & discard; Simmer the broth and then add the drained sautèed veggies to the broth in pot
5) simmer and add the electrically beaten egg; and with a tsp. of flour to thicken if necessary
6) serve in bowls and adorn with Almonds, or Spanish Ham or Cheese Croutons or Bread Croutons.

Enjoy;
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Cream of Leek & Cardoon Posted: 17 November 2012 at 13:03
	Photo: www.hogarutil.com Chef Karlos Arguiñano. Chef Karlos Arguiñano. Cardoon, is one of our favorite Navarran ancient vegetables which is only found during mid-November through February. Thus, a fave cream soup at our home is cream of Cardoon with Leek. Here is Chef Karlos Arguiñano´s Recipe, one of my favorite Chefs; which we have adopted at our home ... (www.karlos.net ) CHEF KARLOS ARGUIÑANO´s CREAM OF LEEK & CARDOON ... 6 puerros finely diced 3 cardoon roots peeled and finely chopped 3 small carrots diced finely 3 small potatoes chopped finely flour 1 egg beaten water vegetable stock salt and black pepper freshly ground Evoo Virutas or Strips of Serrano Ham for topping and / or Roasted Almonds and /or Swiss Gruyère or French Emmenthal Fried Croutons or Bread Croutons ... 1) slice the fresh veggies and sauté in Evoo 2) prepare the home made vegetable stock 3) strain the veggies from the stock and gradually pour the broth into a large pot 4) drain the sautéed veggies thoroughly & discard; Simmer the broth and then add the drained sautèed veggies to the broth in pot 5) simmer and add the electrically beaten egg; and with a tsp. of flour to thicken if necessary 6) serve in bowls and adorn with Almonds, or Spanish Ham or Cheese Croutons or Bread Croutons. Enjoy; Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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