Leeks

Leek and Potato soup

2 medium - large leeks
3 medium potatoes
3/4 litre vegetable stock
1 tablespoon olive oil
salt & pepper to taste                      
2 tablespoons double cream or 50ml milk (optional) 

 

Scrub the potatoes and chop into eighths. Wash and chop the leek crossways. Heat the olive oil in a large pan and add the leeks and potatoes. Stir to coat with oil. Then cover and simmer gently for 10 minutes. Stir occasionally to stop browning. Add the stock and stir well. Cover and simmer for 10 minutes or until the potatoes are soft. Remove from the heat and liquidise. Season to taste with salt and pepper and stir in the cream/milk just before serving.

Leek and pea risotto (serves 4)

1 small onion, chopped                                    2 tablespoons olive oil
2 large or 4 small leeks, sliced                8 handfuls risotto rice
1 litre (approx) of vegetable stock    1 cup peas, cooked
50g Parmesan cheese, freshly grated   knob of butter (optional)

Soften the onion in the oil in a large, preferably non-stick, pan. Add the leeks and cook gently until soft. Do not allow to brown. Add the rice and stir until the grains are coated in oil. Have the stock simmering in a separate pan and add enough to cover the rice. As the rice absorbs the stock, keep adding more, a ladleful at a time. Stir frequently and gently. When the rice is almost cooked to your taste, add the peas and heat through. Remove the risotto from the heat and stir in the Parmesan and a knob of butter if desired.

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