Boy did Laura warm the cockles of our hearts with her leek soup – or maybe it was the mini grilled cheeses that accompanied it? They were crispy and not greasy (she toasted them in the office toaster oven) and oozy and boasted onion chutney inside. It was a most comforting and delicious meal, and here's how she did it:Leek Soup
At home I make this soup with fresh bacon and a generous shaving of parmesan on top, but it also comes in a veggie-friendly version: Chop 8 leeks into thin slices up to their greens. Soak in cold water for 20 minutes (note: leeks can be very, very dirty so it’s important to soak them thoroughly). Dice 1 large Spanish onion and toss into a Dutch Oven with a glug of oil. When the onions are translucent, add leeks, pepper, sea salt and a cup of water. Cover and let simmer for 10 minutes. Stir, cover and let simmer for an addition 10 minutes. Once the onions and leeks are softened, add 1 carton of whole milk, a bay leaf, half a teaspoon of cayenne pepper and a small quart of cooking cream. Bring to a boil and then cover at medium for half an hour. Cool mixture and puree until smooth and creamy. Add bacon (optional), parmesan shavings and garnish with a swirl of hot pepper oil and fresh parsley. Serves 8-10.
Grilled Cheese
Butter both sides of squishy, white bread. Layer one with jalepeno havarti and the other with pickle (I use Branston Pickle or an onion relish). Slap both sides together and pop into a frying pan on medium heat. Serve when both sides are golden brown.
At home I make this soup with fresh bacon and a generous shaving of parmesan on top, but it also comes in a veggie-friendly version: Chop 8 leeks into thin slices up to their greens. Soak in cold water for 20 minutes (note: leeks can be very, very dirty so it’s important to soak them thoroughly). Dice 1 large Spanish onion and toss into a Dutch Oven with a glug of oil. When the onions are translucent, add leeks, pepper, sea salt and a cup of water. Cover and let simmer for 10 minutes. Stir, cover and let simmer for an addition 10 minutes. Once the onions and leeks are softened, add 1 carton of whole milk, a bay leaf, half a teaspoon of cayenne pepper and a small quart of cooking cream. Bring to a boil and then cover at medium for half an hour. Cool mixture and puree until smooth and creamy. Add bacon (optional), parmesan shavings and garnish with a swirl of hot pepper oil and fresh parsley. Serves 8-10.
Grilled Cheese
Butter both sides of squishy, white bread. Layer one with jalepeno havarti and the other with pickle (I use Branston Pickle or an onion relish). Slap both sides together and pop into a frying pan on medium heat. Serve when both sides are golden brown.
No comments:
Post a Comment