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Leek fondue
Leek fondue (literally "melted") consists of finely sliced leeks cooked until barely tender then simmered gently in cream until thickened.
The aim is to keep the fresh green of the just-cooked leeks but with a lovely soft, melting consistency.
This can be a side dish or an ingredient in lots of different recipes.
The aim is to keep the fresh green of the just-cooked leeks but with a lovely soft, melting consistency.
This can be a side dish or an ingredient in lots of different recipes.
103 K 4/5 (9 reviews)591548
Last modified on: October 27th 2026
For 850 g, you will need:
- 1
1 kg leek - 2
1 onion - 3
5 tablespoons olive oil - 4
250 ml liquid cream - Total weight: 1,445 grams
Times for this recipe
Preparation
25 min.
Cooking
15 min.
All in all
40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around: ?.Change start time
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Step by step recipe
Step 3 - ⌛ 2 min.
Pour 5 tablespoons olive oil into a large non-stick pan on high heat. When good and hot add the chopped onion.
Salt lightly and pepper.
Cook for 1 or 2 minutes without colouring.
Salt lightly and pepper.
Cook for 1 or 2 minutes without colouring.
Step 4 - ⌛ 1 min.
Add the leeks, mix well, but do not add any more salt.
Cook, preferably uncovered or only half-covered (to keep the colour)...
Cook, preferably uncovered or only half-covered (to keep the colour)...
Step 5 - ⌛ 4 min.
...until the leeks are barely tender.
As the leeks are finely chopped this cooking is quite rapid.
As the leeks are finely chopped this cooking is quite rapid.
Step 6 - ⌛ 1 min.
Add 250 ml liquid cream, salt and pepper, then mix again and turn down the heat.
Step 7 - ⌛ 8 min.
Step 8
Your leek fondue is ready.
Remarks
As stated above, we are aiming above all for a creamy, soft fondue, but with an attractive and appetising fresh green colour. This means we need to cook very finely sliced leeks as rapidly as possible, and not salt at the outset to avoid them giving off water.
Keeping: A few days in the fridge, covered with plastic film. Freezes very well.
Source: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 2 g RDI=3 % | 7 g RDI=3 % | 10 g RDI=14 % | 124 kcal RDI=6 % | 521 kJ RDI=6 % |
| Whole recipe | 29 g RDI=45 % | 96 g RDI=36 % | 144 g RDI=197 % | 1,796 kcal RDI=90 % | 7,517 kJ RDI=90 % |
How much will it cost?
For 850 g
3.55 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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