I naused up one of our delivery orders last week, and wasn’t there to receive it. Result? 5kg of leeks surplus to requirements!! Oops!
Time to get inventive and create some recipes for the blog, without putting on too much weight!! I went for the obvious one first and used them to create a soup, and the base for a few other recipes!
Now there’s no way the kids are going to go for a leek soup no matter how class it tastes, so I made them fried chicken with sweet and sour leek tagleatelli. With half a kilo of (unidentifiable - he he) leeks in it! That has to count as one of your five a day, surely!!
For the grown ups I made stuffed pheasant thighs w/ creamy mash, leek verbena puree and quince and orange sauce. A+!! Even if I do say so myself ; )
Anyway that swiftly dealt with our leek problem!
Here’s the soup recipe . . . coming in at 50 kcal / 100g it’s über healthy! Ahem don’t mention the croutons.
for the leek soup (makes 3L - serves 8-12)
2.5kg leeks (cleaned, trimmed, coarsely chopped)
70g (16) garlic (16 cloves, peeled & crushed)
2 onions (diced & caramelised)
50ml extra virgin olive oil
3 carrots (I’d leave these out next time, just needed to use them!)
1L vegetable stock (2 veg stock cubes + 1L boiling water)
16g lemon verbena (chopped at last minute)
1 lemon (zest & juice)
Prep the ingredients.
Caramelise the onions in a pot big enough for everything.
Then add the rest of the ingredients.
Bring to the boil and simmer for 45m with the lid on.
Use a stick blender to turn it into a smooth soup.
Pass it if you’re feeling a bit an4l! ; )
Personally I liked the consistency, but if you want to thicken it up a little add 1-2tbsp of cornflour mixed with water and stir the soup until thickened.
for the rosemary croutons
15g rosemary (4 sprigs, bruised)
8 thick sliced bread
In a small saucepan melt the butter keep the heat up until it stops sizzling. (which means all the water has evaporated.)
Add the bruised rosemary carefully. It may spit, specially if the rosemary is wet.
Take it off the heat & leave it to infuse for 30 minutes.
Once infused toast the bread and brush it with butter on both sides.
Cut into large dice and put it in a 120C oven for 60 minutes.
for the garnish
Serve the soup in hot bowls and top with croutons and a lemon verbena leaf!
You can freeze this and it will last in the fridge for at least a week.