LEEK CREAM WITH FENNEL AND LEMON

Did you know it is good to start your meals with a cream or soup? It tonifies your digestive system.

Always remember to add something crispy or that needs chewing. Otherwise, your stomach might assume there isn´t much work ahead and the amount of hydrochloric acid released might not be enough to digest the food later.

This leek cream is one of a kind! It is refreshing and it can be enhanced by adding a little mint. Give it a try!

INGREDIENTS

  • 1 leek (carefully washed and finely chopped)
  • 1/2 large onion
  • 1 tsp. of lemon zest
  • 1 tsp. of lemon juice
  • Ginger juice to taste
  • Ground fennel seeds to taste
  • Unrefined sea salt
  • Umeboshi vinegar to taste
  • Poppy, sunflower, pumpkin and sesame seeds to decorate (soaked and lightly toasted)
  • Leek sprouts to decorate

PREPARATION

  1. Chop the leek finely and the onion in fine half moons
  2. Heat a saucepan  and brush carefully with olive oil
  3. Then add the onion and sauté well with a pinch of salt until the onion becomes a bit transparent
  4. Then add the leek and continue frying for 1 or 2 minutes.
  5. Then add water just to cover the vegetables
  6. Bring to a boil. Then lower the heat to the minimum and cook for 15 or 20 minutes
  7. After this time, add the zest and lemon juice, the fennel seeds, the ginger juice and let cook 2 more minutes
  8. Rectify flavour by adding salt or umeboshi vinegar
  9. Finally crush or beat everything very well
  10. Decorate with seeds and sprouts and serve immediately

Enjoy!

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