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🍽️ Leek with Lemon Cream Foam

444 kcal · 30 min · 4 servings

Ingredients

• 150 g peeled whole almond kernels
• 4 stalks leek
• salt
• 200 ml whipping cream
• 1 lemon (the juice and the zest)
• pepper (from the mill)
• 1 pinch sugar
• nutmeg
• mint

Instructions

1. 1. Toast the almonds in a hot, uncoated pan without fat until they are golden brown.
2. 2. Remove the almonds from the pan and set them aside.
3. 3. Wash the leek thoroughly.
4. 4. Cut the leek into four lengthwise strips.
5. 5. Cut the strips into pieces about five centimeters long.
6. 6. Bring water with salt to a boil.
7. 7. Cook the leek pieces in it for about two minutes (this is called blanching).
8. 8. Remove the leek from the water.
9. 9. Let the leek drain well.
10. 10. Put the cream, three tablespoons of leek stock, and the lemon juice into a pot.
11. 11. Bring the mixture to a boil.
12. 12. Let the sauce simmer gently for two to three minutes.
13. 13. Season the sauce with salt and pepper.
14. 14. Add a pinch of sugar.
15. 15. Grate some fresh nutmeg into the sauce.
16. 16. Whisk the sauce with a hand blender until it is foamy.
17. 17. Place the leek on a plate.
18. 18. Add the lemon cream foam.
19. 19. Sprinkle the dish with fresh mint leaves.
20. 20. Grate lemon zest over it.
21. 21. Garnish the dish with the toasted almonds.
22. 22. Serve the dish immediately.

Nutrition per serving

• kcal: 444
• Protein: 16 g · Fett/Fat: 37 g · Carbs: 13 g