Tips and tricks on the cream of leek soup with the magimix

12 tips and tricks about the magimix recipe

• Choose fresh and good quality leeks. They should be firm, without spots or damaged tops.
  
• Before slicing the leeks into rounds, wash them carefully to remove any residue of soil or sand between the layers.
  
• To add a sweet and subtle note to the cream, you can incorporate an apple cut into pieces while cooking the vegetables in the magimix.
  
• If you want a smoother and more homogeneous texture, after blending the soup in the magimix, then strain it through a sieve or use an immersion blender to remove any remaining fibers.
  
• If you prefer a thicker cream, add a few extra cubes of potatoes during cooking in the magimix.
  
• Feel free to experiment with different aromatic herbs to bring more flavor to your cream: thyme, parsley, chives... Do it according to your taste!
  
• To make your cream even smoother and velvety, add a generous tablespoon of sour cream before the final blending in the magimix.
  
• If you want a lighter version of the cream, replace the sour cream with plain yogurt or cottage cheese.
  
• To enhance the flavor of the leeks, you can sauté the leek rounds in a little olive oil before cooking them in the magimix. This will intensify their flavors.
  
• If you like a crunchy element in your soup, set aside a few thin slices of leeks that you will quickly sauté in a pan and use them as a topping on top of each bowl of cream.
  
• Make sure all your ingredients are cut into uniform pieces for even and consistent cooking in the magimix.
  
• Let your cream rest for a few minutes after blending to allow the flavors to fully develop before serving.