1,523 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Leek fondue

Name: Leek fondue
Prep time: 22 min
Cook time: 14 min
Total time: 36 min
Yield: 850 g
Cuisine: French
Ingredients: 1 kg leek; 1 onion; 5 tablespoons olive oil; 250 ml liquid cream

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.

91 K 4/5 (9 reviews)

40 min.

Easy

3.55 €

850 g

4 Ingredients

Last modified on: March 4^th 2020

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: 1,450 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

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 15 min.

Prepare 1 kg leek and slice very thinly (shred).

Stage 2 - 5 min.

Prepare 1 onion and chop finely.

Stage 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.

Stage 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)...

Stage 5 - 4 min.

...until the leeks are barely tender.

As the leeks are finely chopped this cooking is quite rapid.

Stage 6 - 1 min.

Add 250 ml liquid cream, salt and pepper, then mix again and turn down the heat.

Stage 7 - 8 min.

Leave uncovered (essential) to thicken to the required consistency.

Check the seasoning.

Stage 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: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	100 RDI=9 %	150 RDI=20 %	1,850 RDI=90 %	7,750 RDI: 90 %
Per 100 g	2 RDI=1 %	6 RDI=1 %	10 RDI=2 %	130 RDI=6 %	540 RDI: 6 %

Possible allergens in this recipe: milk

How much will it cost?

For 850 g : 3.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 7

Scallop and leek pancakes

These pancakes are filled with pan-fried scallops and creamed leeks.
76 K4.3 15 min.

Salmon and leek fondue tart

This delicious, creamy tart is full of flavour: big chunks of salmon marinated before cooking and laid on a bed of leek fondue in a shortcrust pastry case. You'll love it!
59 K 50 min.

Baked leek and Camembert slices

In this recipe slices of bread are topped with creamed leeks and slivers of Camembert before browning in the oven.
63 K4.8 25 min.

Croque-monsieur gourmand

This "gourmand" (or "greedy") version of the traditional French toasted sandwich has 3 fillings: fried potato slices, creamed leeks and fried ham.
76 K5 50 min.