Taking a hint from What’s In Season this month, I feel inspired by my friendly leeks and cabbages. Usually just a side dish, you can make these veggies the main act if you get creative. Eating seasonably means getting the best value for money as the produce will be at it’s peak flavour period!
Leeks are lovely and sweet, and add some zingy oniony-flavour to the meal, whether you are making soups, stir frys, or stews. And beautiful savoy cabbage, don’t just steam it! With such beautiful leaves, why not make cabbage rolls, with delicious beef or mushroom fillings, these will really fill you. Perfect pan fried in Asian dishes, or even raw in coleslaw.
“Cawl Cennin” Welsh Leek & Potato Soup
Recipe and Pictures above via cocinandoconcatman.com
1 onion, sliced
225g potatoes, cubed
2 medium leeks,sliced
1.2 litres/2 pints vegetable stock
150ml double cream or crème fraîche
salt and freshly ground black pepper
1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
2. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or creme fraiche, heat through and serve.
I have always wanted to try the Cuisinart Soup Maker, what a useful kitchen gadget this would be! Get those leeks perfectly blended while heating simultaneously – so simple!