-3 mins. Add the leeks and potatoes (set some aside to fry
5 degrees.
Toss cauliflower, leeks and potatoes with 1-1/2 tablespoons
Wash leeks carefully to clean off all dirt or sand.
Dice potatoes; slice leeks thinly.
Simmer the leeks and potatoes together with chicken stock, salt and pepper for 40 to 50 minutes. Mash the vegetables, or puree them in a blender or food processor.
Check seasonings and reheat, adding the cream.
Garnish with parsley.
Serve warm or chilled.
owl, combine the butter and chopped dill. Rub the
In a large pan bring the stock to the boil. Add the leeks and potatoes. Return to the boil and cook over medium heat for 30 minutes.
Blend the soup until smooth in a jug blender or food processor or using a hand-blender. Crumble in the Stilton cheese and blend again.
Season the soup with salt and freshly ground pepper. Add the cream and blend until well-mixed.
Re-heat the soup until piping hot. Serve garnished with parsley with crusty bread on the side.
arge pan, add the bacon and fry it until it is
Remove root from leeks.
Cut white part and green part lengthwise and wash.
Slice whites and greens; keep separate. Have 3 cups leeks and/or onions.
Saute whites in butter.
Stir and cook slowly 5 to 6 minutes until soft but not browned.
Add flour to leek mixture.
Stir and cook 2 minutes.
Remove from heat.
Add potatoes, water, salt and green of leeks.
Simmer, partly covered, 30 to 40 minutes.
Then add some milk.
il, add the sliced leeks, and saute until the leeks have softened, stirring
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Fry pork chops - plain (brown). Put butter in bottom of pan. Put in oven and melt. Cut up in slices the onion and potatoes; put on top of melted butter. Put the fried pork chops on top of potatoes. Mix the water and soup mix together. Pour over the meat and cover with foil. Put in a 350\u00b0 oven. Cook 1 to 1 1/2 hours.
eam of chicken and mushroom soup, and cream of mushroom soup into a large
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
il is hot add the leeks and garlic to be sauteed.
r until the fennel, leeks and garlic are beginning to soften
hinly crosswise and set aside.
In a large soup pot
Melt butter over medium heat. Add leeks, celery and thyme. Cook for 10 mins, until leeks and celery are tender. Add garlic and cook for 2 mins. Add potatoes, stock and 2 cups water. Season. Increase heat to high and boil for about 15-20 mins, until potatoes are very tender. Skim and discard any scum that rises to the surface.
Puree soup until smooth then add cream and stir to combine. Gently heat through. Ladle soup into bowls, drizzle with extra cream and sprinkle with black pepper. Serve with crusty bread on the side.
n. Add the chicken strips and cook, stirring frequently, for 4