Leek & Potato Soup
3 large or 5 small leeks, dark green parts cut off and cut into quarter moons
1 lb. red potatoes, quartered and roughly diced
4 ribs of celery, diced
2 carrots, diced
4 cloves garlic, smashed
6 c. vegetable stock ( to make an amazing vegetable stock just put into a pot; the green tops of the leeks that you just cut off, 1 bunch of green onion, one bunch of parsley, one red onion cut in half, four cloves garlic, one lemon cut in half or one apple cut in half, 2 sprigs of thyme, 2 sprigs of rosemary and 2 bay leaves and let simmer for at least 2 hours)
salt and pepper to taste
Now, the most amazing thing about this soup is that it is the easiest thing in the entire world to make! All you do, literally, is through all of the ingredients into a soup pot, except for the stock, with a bit of grape seed oil and saute until the veggies are translucent, the leek begin to get creamy and the potatoes start to cook through. Then, add the stock and bring to a boil. Turn down to a simmer, cover, and cook for 45 minutes to an hour. Take your hand held blender and cream the soup. Serve and eat up right away. IN fact, this soup was gobbled up before I could even take a final photo, so you know it is damn good!
Next on our list today is our Radish, Asparagus and Broccolini Salad.
12 spears of asparagus cut on a slant into 1 1/1 in. pieces
8 sprigs of broccolini, trimmed and cut into bite sized pieces
4 red radishes, halved and thinly sliced
zest of 1 lemon
juice of one lemon
4 tbsp. olive oil
1 tbs. red pepper flake
1/4 c. pine nuts
1 garlic clove, minced
1/4 red onion, minced
2 pinches of salt
pepper to taste
Cut up the asparagus and broccolini and set aside. Then cut up the radishes and zest the lemon and set aside in a small bowl. Then, combine the lemon juice, olive oil, red pepper flake, red onion, garlic, pine nuts, salt and pepper in a small bowl and whisk together, set aside.
In a frying pan, heat up 2 tbsp. of grape seed oil over med/high heat. Once heated, add the asparagus and broccolini. Stir to coat and then cook, covered, for 1-2 minutes. Lift the lid and toss. If needed cook for an additional 1-2 minutes. but just enough to blanch and change the color of the veggies to a bright green. Once this is achieved, remove from heat and add the radishes and lemon zest, toss. Now, add the dressing and toss again. Serve immediately.
This salad is absolutely delicious, but one thing for everyone making it to keep in mind is that it does not save super well. The flavor does change and the veggies do get a bit soggier. You may want to adjust the portions to what you think you might eat that night. This recipe should yield about 4 servings.
Alright, my friends, I hope you enjoy eating these tasty dishes as much as I enjoyed making them!