Spring Leek Rafts with Soft-Boiled EggsTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 20 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:219.4 kcal
Proteins:12.4 g
Fats:4.2 g
Carbohydrate:40.5 g
Fibers:5.7 g
Sugar:0.4 g
Cholesterol:89.1 mg
Sodium:138.7 mg
Calcium:211.1 mg
Energy:721 kcal
Proteins:40.9 g
Fats:13.9 g
Carbohydrate:133.2 g
Fibers:18.6 g
Sugar:1.4 g
Cholesterol:293 mg
Sodium:455.8 mg
Calcium:693.9 mg
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Spring Leeks, Italian Style
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
spring leeks
4
fresh eggs
65
ml
vegetable stock
150
g
zucchini, white part only
50
ml
light cream (15%)
15
ml
kikkoman soy sauce
20
cooked pink shrimp
METHOD
- Cook the leeks uncovered for 3 to 5 minutes in well-salted boiling water. Drain and set aside.
- Cook the eggs until set but soft (about 5-6 minutes) and peel them. Peel the shrimp and set aside.
- To make the foamy velouté, chop the white part of the zucchini finely and cook for 5 minutes in the vegetable broth.
- After cooking, add the cream and soy sauce and put in a blender until foamy. Set aside.
Presentation
Cut the leeks in half lengthwise, then cut into 5-6 cm (2") lengths. Allow 6-7 pieces per person. Line the leek pieces up on plates. Reheat the eggs and place one on each leek "raft," add the shrimps and spoon the foamy zucchini sauce over each egg. Serve warm.
SOMMELIER
A young white Côte de Beaune premier cru
