Spring Leek Consommé with Lemon Recipe
Spring Leek Consommé with Lemon
Flavors of the Loire Valley
Total time: less than 15 minutes

Prep. time: 5 minutes
Cooking time: 7 minutes

Difficulty: Easy
For 4 servings

- 3 spring Leeks
- 3 large white mushrooms
- 1 tbsp. olive oil
- 1.5 liters (6 cups) vegetable broth (homemade or bought)
- 1 egg
- Juice of 1 lemon
  1. Wash the leeks and mushrooms. Chop them finely and sauté in a large pot for 5 minutes in a little olive oil.
  2. Add the vegetable broth. Cook for a few minutes.
  3. In a tureen, beat the egg yolk with the lemon juice.
  4. Gradually blend in the spring leek and mushroom consommé.
  5. Before serving, chop the cilantro.
  6. Serve hot or cold, with croutons if desired.

Photo : François Bertram / Canetti Conseil. Styling : Claire Blancherie

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