Wednesday, November 10, 2010


From Wikipedia:
'The leek, Allium ampeloprasum var. porrum (L.), also sometimes known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to the Alliaceae family. Two related vegetables, the elephant garlic and kurrat, are also variant subspecies of Allium ampeloprasum, although different in their uses as food.
The edible part of the leek plant is a bundle of leaf sheaths which is sometimes called a stem or stalk.'

Leek Soup is a great spring dish, not filling and can be simple as adding potato and or bacon with the leeks of course and stock.
The Tfs chose to make leek soup for a Sunday morning brunch.
See pics.

Simple Leek Soup
2 cups leek from vegie patch - sliced – can use more if desired.
2 tablespoons (30g) GSOGA Olive oil
1 rind less bacon strip
6 cups (1kilo) Dobson’s potato peeled and diced
3 or more cups of Chicken stock
pepper to taste

Slice leeks and bacon and soften in frypan or pot with oil.
Then slowly add in stock whilst stirring.
Bring to boil then add diced potato, simmer for 30 minutes with lid on, stir occasionally to prevent sticking. Blitz soup until a fairly smooth consistency.
Add fresh pepper to taste.

Serve with a dollop cream or leave as is… crunchy lightly toasted sough dough makes it!

Now one recipe we did happen to stumble over on the web was this interesting one from IGA

Broccoli and Leek Soup with Blue Cheese Toasts

Serves: 4
Preparation time: 10 mins
Cooking time: 25 mins
1 tablespoon olive oil
1 leek, sliced
2 potatoes, chopped
500g broccoli florets
2 litres vegetable stock
1 small French bread stick, sliced
100g blue cheese, crumbled
Parsley, to garnish

Heat oil in saucepan. Cook leek until soft. Add potatoes and broccoli. Cook 2 minutes. Add stock. Bring to boil. Simmer, uncovered, for 15 minutes or until potatoes are tender.
Blend soup, in batches, until smooth. Toast bread slices on one side.
Top untoasted side with blue cheese and grill until cheese melts.
Garnish soup with parsley. Serve with toasts.

Tip... This is the perfect, nutritious portable work lunch. Serve with toast or bread rolls. Add a spoonful of sour cream or yogurt just before serving for an extra creamy flavour.
Also perfect to freeze.

We also had a left over fry up of leeks, bacon, mushrooms, left over cheese kranskys and onion all in a cast iron pan and served piping hot. Yummo!

Results speak for themselves there was nothing left.

Leeks ahoy mateys!

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