13 thoughts on “Theme Ingredient

  1. My Dad used to make a version of this (you can use all leeks if you don’t want the onions).

    Jaques & Julia’s Leek & Potato Soup

    2 tlbsp butter or olive oil

    Cleaned & trimmed leeks (about 1-2 cups) (not the dark green part)
    1 1/2 cups onions (about 2 medium sized)
    1 1/2 teaspoon salt
    4 cups of potatoes – russets (about 1 1/2 pounds (peeled & diced or chunks)
    4-6 cups of water or chicken stock (I just use water)

    Melt the butter/olive oil – sweat the onions & leeks
    about ten minutes – just sweat don’t brown

    Add the water/chicken stock
    Add the potatoes
    bring to a gentle boil and cook for approximately 20 minutes – until potatoes are tender

    Check seasoning for salt & pepper
    Mash or puree in a blender
    serve.

  2. My kids are addicted to our version of potato/leek soup so that will be a must. Braised leeks are great but better with thinner leeks. These are the big boys…

  3. Even though St. David’s Day (March 1) has come and gone, my early memories of potato leek soup, sugar cookies and daffodils are harbingers of spring for me. My family’s soup recipe is very similar to ebb’s . . . I have adjusted to my vegetarian taste (sub veg stock for chicken) with an emphasis on the sweating of onions/leeks 🙂

  4. Oh, you brought back memories of childhood – the aroma of foods being cooked by neighbors: kidneys a boil; lamb in the oven, etc. and Mrs. Szoboszlay’s huge stuffed leeks. I don’t recall if she used ground lamb or veal. I’ve looked on line and the closest thing I saw was this Russian recipe:

    Stuffed Leek

    1. Chop onion finely, grate carrot and stew in in oil until light golden.
    Grind meat in the mincer.
    Cook rice in salted water until half cooked. Stir in all ingredients and salt.

    2. Wash leek carefully, cut off green part and roots.

    3. Cut on one side, take to pieces.

    4. Fill every piece with 1 tb meat filling and roll in a cigarette.

    5. Put carefully in a pan, pour over sour cream (tomato paste – optional) and cook on average heat for 20 minutes.

    Ingredients:
    500 g meat
    100 g rice
    100 g onion
    200 g carrot
    salt
    fresh ground pepper
    large leek
    sour cream

    • Totally humorous! And they do look yummy.

      I used to make a leek dish where I did alternate layers of leeks and chicken, and then cooked it for a long time. I just don’t remember anything else about the recipe! It was good though.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s