Tag: Pora

Leeks & Apples

  • This recipe comes after a slight error when I was making leek & apple soup for the first time.
  • I left the kitchen whilst cooling the leeks and the apples in the apple juice.
  • These cooked so that most of the liquid evaporated (good that I did not burn the leeks).
  • I knew that I could not rescue the soup at this stage and would have to start again so I could have good instructions.
  • I tasted what I had and it was delicious.
  • It tasted great, hot with hot roast meats and also cold with cold meats and Polish sausage.
  • You could ask your “testers” what this is? – they might reply “rhubarb”!

INGREDIENTS

  • 3 leeks – the white part
  • 2 eating apples – peeled and cored
  • 2 – 3 tablespoons of butter
  • 1 teaspoon of dried marjoram
  • 1 litre of apple juice – this can be from a carton of concentrate
  • Pinch of salt and pepper

METHOD

  • Chop the leeks into circles and then halve these.
  • Melt the butter in a pan and lightly cook the leeks – do not brown.
  • Cube the apples into small pieces and add these to the leeks and cook for a few minutes.
  • Add the marjoram.
  • Add the apple juice and simmer until the leeks are soft and you have evaporated the majority of the liquid.
  • Season with the salt and pepper.
  • *
  • Serve either hot or cold.

Bavarian china

Leek Soup

This is a simple soup, which I make using vegetable stock although you can use chicken stock if you prefer.

Ingredients

  • 3-4 Leeks
  • 1 litre of vegetable stock (I use Marigold powder)
  • 125ml soured cream
  • 2 egg yolks
  • Butter to fry leeks
  • Salt and pepper to taste
  • *
  • To serve – chopped chives or a little grated Gouda style cheese.

Method

  • Chop the leeks into fine rounds.
  • Fry the leeks gently in butter to soften then.
  • Add them to the stock.
  • Bring to the boil and put a lid on the pan.
  • Simmer gently until the leeks are soft.
  • Take the pan off the heat for a few minutes.
  • Purée the soup – a stick blender is good for this.
  • Season to taste.
  • In a small bowl mix the soured cream and egg yolks.
  • Bring the soup back up to the boil and then take take of the heat.
  • Add the soured cream mix and whisk in.
  • *
  • Serve with some chopped chives or around a tablespoon of grated Gouda style cheese.

 

Served in Soup Dishes by Midwinter – Spanish Garden – 1966 – 1982.