VELOUTE TOMATE / MASCARPONE / BASILIC 1L + ACC

Silky leek velouté with yellow curry, built for depth rather than heat. The leeks are cooked down slowly, then blended until the texture turns clean and satin-smooth. A measured curry warmth lifts the sweetness of the alliums and keeps the finish bright. One bowl is all you need for an elegant lunch; served in small cups, it becomes a smart opening course in the French tradition of veloutés. What you get : - 1L leek velouté with yellow curry Portions : - 4-6 as a starter Serve it best : - Warm gently in a saucepan over low heat for 6–8 minutes, stirring often; do not boil. - Or heat covered in the microwave in short bursts, stirring between, until just steaming. - Taste, then adjust only with a pinch of salt if needed; the curry should stay balanced. - Optional: finish with a few drops of good olive oil for extra roundness. Allergens : - Likely: milk (if finished with cream). - Traces possible: celery, gluten, mustard, nuts, sesame