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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.

69K 4/5 based on 9 reviews

Last modified on: March 4^th 2020

Keywords for this recipe:

For 2 kg 550 g, you will need:

1 3 kgs leek
2 3 onions
3 15 tablespoons olive oil
4 750 ml liquid cream
Total weight: 4,350 grams

Change these quantities to make: 425 g 850 g 1 kg 700 g 2 kg 550 g

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
22 min.	14 min.	36 min.

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Step by step recipe

Stage 1 - 15 min.

Prepare 3 kgs leek and slice very thinly (shred).

Stage 2 - 5 min.

Prepare 3 onions and chop finely.

Stage 3 - 2 min.

Pour 15 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 750 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,554 Kcal or 23,253 Kj	87 gr	289 gr	450 gr
278 %	34 %	27 %	68 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
128 Kcal or 536 Kj	2 gr	7 gr	10 gr
6 %	1 %	1 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 2 kg 550 g : 10.65 €

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 recipe

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.
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Scallop and leek pancakes

These pancakes are filled with pan-fried scallops and creamed leeks.
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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.
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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!
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Scallops with fondue of leeks

In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.
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See all recipes that use it

This recipe uses (among others)

	Leek: You can get more informations, or check-out other recipes which use it, for example: Creamy Winter Vegetable Soup, Leek and artichoke tart à la piémontaise, Scrambled eggs and leeks on toast, Couscous, Fried bread with leek and poached egg , ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Chestnut cake, Breton style shellfish and vegetable soup, Auvergne gratin, Crusty cockle tart, Baked eggs with chicken and spinach, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Ratatouille confite, Coq au vin, Greek Pesto, Beans with tomatoes, Marinated tuna and cabbage, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Boeuf (beef) bourguignon, Mushrooms à la grecque, Rabbit civet, Ratatouille confite, ... All

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