Leek and potato soup
Kathsgrdn
last year
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Kathsgrdn
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Comments (20)Actually, richsd, the eucalyptic isn't my tree but someone else's (see above). Anyhow, the tree I have that surprises me that it's doing so well is my purple leaf plum, especially because it's supposed to be more fussy than my Chinese Pistache, but it's turned out that my Chinese Pistache is the one that's struggling a bit. I know they say that the Plum won't last long, but even if it only last 5-10 years or so, it would be worth every penny. Every day I look at it and I am just in awe of how pretty its colors are. Sometimes longevity isn't everything....See MoreLooking for a soup recipe
Comments (6)This one is excellent from Williams Sonoma. Leek and Potato Soup Ingredients: 1 lb. leeks (about 3 medium) 2 Tbs. unsalted butter 1 lb. baking potatoes, peeled and cubed 2 carrots, peeled and sliced Salt and freshly ground pepper, to taste 1/4 cup heavy cream if serving hot or 1/2 cup cream if serving cold 4 thin lemon slices Fresh chives for garnish Directions: Trim the leeks, leaving about 1 inch of the tender green portions, then rinse them. Cut crosswise into slices 1/2 inch thick. In a large saucepan over medium-low heat, melt the butter. When foaming, add the leeks and sauté, stirring occasionally, until they have wilted a little, 3 to 4 minutes. Add the potatoes and carrots, then add water just to cover the vegetables. Increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, uncovered, until the vegetables are tender when pierced with the tip of a knife, about 30 minutes. Fit a food mill with the medium disk and set the mill over a large bowl. Using a ladle or a large spoon and working in batches, transfer the cooked vegetables and their liquid to the food mill and turn the handle to puree. If serving the soup hot, return the pureed vegetables to the saucepan and season with salt and pepper. Set the saucepan over medium-low heat, stir in the 1/4 cup cream and heat to just under a boil. Add a little water if the puree is too thick. Taste and adjust the seasonings. Ladle into warmed bowls and float a lemon slice on top of each serving. Using scissors, cut the chives into pieces 1/4 inch long and sprinkle the chives on the lemon slices. Serve immediately. If serving the soup cold, do not return the puree to the saucepan. Instead, cover the bowl and refrigerate the puree until well chilled. When ready to serve, season with salt and pepper and stir in the 1/2 cup cream, mixing well. Taste and adjust the seasonings. Ladle into chilled bowls. Float a lemon slice on top of each serving and garnish with the chives as directed above....See MoreLOOKING for: any recipe for leeks besides, leek and potatoe soup
Comments (3)Basically you can use leeks wherever you would normally use onions, substituting them for all or part of the onions. I put some chunked or sliced leeks into stews and casseroles, chili, bean dishes, mince them into salads, soups, coleslaw etc. and have sliced them thickly and baked in a cream sauce as a veggie, like creamed onions; yum. They're very versatile and can be used just like onions, but have a milder flavour. Corrie...See MoreTried and true leek recipes
Comments (27)If I'm planning to cut up my leeks anyway, I cut them up then put them in my salad spinner, fill it with water, swish them around, then drain. I do that two or three times, until they're clean. It's much easier than trying to clean them whole. I saw that technique on America's Test Kitchen, but I think they used a colander and bowl. I rarely buy them because they are so expensive. I need to try growing them instead. Nancy, if you're still reading this thread, there's no reason to use different fertilizers for your veggies than your flowers. Your flowers deserve the good, organic stuff too, not just your veggies. Think about it, they need the same things. Take your toxic stuff to the hazardous waste dump, and give your flowers the same things as your veggies. Sally...See MoreKathsgrdn
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