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Chicken and Leek Soup

11 Nov

We eat a lot of soup, well made soup can be great; healthy, tasty, seaonal and easy to make. Using leftovers from a roast chicken this soup turned out to be a real winner, delicious and warming with a hint of Spanish luxury. I’ve also added rice to give it that extra carb power and make a substantial lunch. Perfect for a cold autumn day.

  • Chicken leftovers
  • olive oil
  • 1-2 litres home made chicken stock
  • 1-2 tbsp verdurette or 1 tsp of celery salt
  • 2-3 large leeks
  • 1/2 cup rice
  • pinch of saffron and/or paella mix
  • flatleaf parsley
Clean and slice the leeks. Pick over the chicken and chop the meat. Put a tiny bit of olive oil in a large soup pot add the sliced leeks with a pinch of cracked black pepper and a pinch of sea salt. Sweat the leeks slowly then add the rice, stir to coat, add the stock, verdurette or celery salt saffron or paella spice mix and chicken. Cover and simmer for 20 minutes or until the rice is cooked.
Cooks Note Paella is very popular in the south of France and ready ground spice blends are available everywhere.

Farfalle Broccoli, Mustard & Leek

24 Mar

Fresh purple sprouting broccoli, pasta and a creamy leek & mustard sauce makes a great combination and a simple lunch using the best of early spring ingredients. You can make this dish with any pasta you like, I like it with the bow shaped farfalle.

1 tbsp olive oil
2 leeks, washed and sliced
1 clove garlic, crushed
1 colander full of sprouting broccoli, chopped into bite size pieces
200g Pasta bows
1 ladle full of chicken stock
1/2 tsp cracked black pepper
1 tsp Dijon mustard
1 tsp mountain or course mustard
2 tbsp creme Fraîche
2 tbsp parmesan cheese, grated

Put a large pan of water on to boil. Meanwhile in another pan put the oil, garlic and leeks and cook over a low heat to sweat down. When the water has come to the boil add salt, a drizzle of olive oil and the pasta. Cover and cook until 4 minutes before the end of the cooking time recommended on the pasta packet. Meanwhile add the remaining ingredients to the leeks and cook over a low heat. Add the broccoli to the pasta and cook for the last 4 minutes together then drain and stir in the leek sauce. Serve immediately.

This recipe was originally posted on on 24/3/2007.

Leek and Potato Soup

15 Dec

This classic simple soup is transformed by the flavour of fresh bay leaves. There are two ways of cooking leek and potato soup; lightly until the leeks and potatoes are just tender or keep cooking it until the potatoes and leeks mush down, both are delicious.

Serves 4 Prep 10 min Cook 30-60 min

* 1 Onion, sliced
* 1 clove garlic, crushed
* 1-2 tbsp olive oil
* 4-6 Potatoes, peeled and thinly sliced
* 3 leeks washed trimmed & sliced
* 1 litre chicken or vegetable stock
* 3 bay leaves
* cracked sea salt & black pepper to taste

Fry onion & garlic in the oil until starting to brown. Add salt & pepper and leeks cook until softened. Add the stock, then the potatoes and bay leaves simmer over a low heat for 30 minutes for a vegetables in broth type soup or up to 1 hour until the potatoes are tender and starting to disintegrate into a thick soup.