Recipe: Green Leek & Potato Soup
Celebrate cold weather with sweet leeks and hearty potatoes.
Recipe: Nicola Galloway
Leeks often winter over and come into full production in early spring. The time in the ground sweetens and intensifies the flavour, making them perfect for roasting and frying.
LEEK COOKING METHODS
Roast. Cut large leeks into 4cm lengths, toss with olive oil and roast. Or add to a tray of roasties including carrots, parsnip, kumara and potato.
Caramelize. Split leeks lengthwise and wash to remove dirt from the outer layers. Chop roughly and add to a frying pan with 1 tablespoon olive oil. Cook until soft and caramelized. Serve with lamb and root vegetable mash.
Sauté. Thinly slice leeks and sauté with grated carrots and kumara then pour over 6 beaten eggs to make a vegetable frittata. Scatter with cheese and bake until set.
Steam. Cut small leeks and greens into rounds and steam until tender. Fold through a mustardy white sauce and serve sprinkled with plenty of cracked pepper.
Green Leek & Potato Soup
Don’t forget the leek greens, particularly from smaller leeks as they are sweet and add excellent flavour to a soup.
Alternatively, save them for adding to a freezer bag of trimmings for adding to stock and flavouring boiled lentils.
Serves 4 as a starter
1 tablespoon olive oil
3-4 rashers bacon, chopped
3-4 small leeks including the green tops, chopped
600g desiree potatoes
1 litre chicken or vegetable stock
salt and pepper to season
soft feta or thick yoghurt to serve
Heat the oil in a large saucepan over a moderate heat. Add the bacon, leeks and leek greens and sauté until soft (about 8 minutes).
Wash and peel (optional) the potatoes and cut into 2cm cubes. Add to the leeks with the stock and bring to
a boil. Simmer until the potatoes are tender. Remove from the heat and purée with a stick blender until smooth.
Add extra stock if necessary to thin. Reheat, season to taste and serve with feta or thick yoghurt and sourdough bread.
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