Recipe: Cream of leeks and whey

Creams are currently one of our favorite ways to use whey because:

- the cheesy taste it gives is simply delicious;
- it will be used as a replacement for broth, which will avoid the waste of this ingredient;
- it is possible to easily make creams of different flavors, according to your tastes.

That's why we share our recipe for cream of leeks and whey!

Ingredients for 8 servings:

- 3 leeks, washed and sliced

- 1 drizzle of olive oil

- 2 tbsp. butter

- 1 finely chopped onion

- 1 C. finely chopped fresh ginger

- 1/2 head of garlic confit in the oven

- 1 C. garam masala

- 1 C. cayenne pepper powder (or to taste)

- 1 C. smoked paprika

- 1 C. dried oregano

- 3 potatoes peeled and cut into small cubes.

- 3 carrots, peeled and cut into small cubes.

- 2L of whey approx.

- 1/4 cup of 35% cooking cream

- salt and pepper to taste

Accompaniement :

- a few chopped walnuts

- a drizzle of olive oil

- a pinch of parmesan

Instructions:

1- In a cauldron, heat the vegetable oil and the butter over medium heat. Add onions and ginger until onion has softened.

2- Add the garam masala, smoked paprika, cayenne pepper powder and mix for 2 minutes to bring out the flavors. Add a little oil if necessary. Add salt and pepper to taste.

3 - Add the potatoes, carrots and dried oregano. Mix to cover them with spices and cook for 1 minute. Then, add the leek and the confit garlic. Mix to cover them with spices.

4 - Cover with whey. Bring to a boil, then reduce the heat to medium-low, cover and cook until the leeks, potatoes and carrots are tender.

5 - Add the cream. Using an immersion blender, reduce the cream to a smooth soup. Taste and adjust seasoning to taste.

6 - Just before serving, add the garnishes.