by Shanti Rade | Apr 16, 2016 | asparagus, eggs, leeks, onions, soups
from jamieoliver.com Absolutely lovely hot or cold Serves 8 Cooks in 50 minutes Ingredients 800 g asparagus olive oil 2 medium yellow onions, peeled and chopped 2 sticks celery, trimmed and chopped 2 leeks, trimmed and chopped 2 litres organic chicken or vegetable... by SSDC | Jun 4, 2013 | chives, leeks, onions, potatoes, soups, spinach, thyme
Recipe courtesy of Diane Jacobs http://glutenfreefoodieheaven.blogspot.com Leeks and spinach give this silky soup its vibrant green color… and also an abundance of antioxidants. Potatoes lend an appealing velvety texture. Perk up your health with this bright... by SSDC | Oct 7, 2011 | carrots, fennel, garlic, leeks, onions, parsnips, potatoes, soups, turnips
Thick and savory soup uses fresh vegetables available during the winter season such as potatoes, leeks, parsnips, turnips, and fennel. The soup will keep in the refrigerator up to 4 days. Ingredients: 6 cups water 3 Tablespoons extra-virgin olive oil 2 teaspoons... by SSDC | Mar 11, 2009 | carrots, leeks, onions, parsley, radishes, side dishes, turnips
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 2 – 4. 4 slender leeks, including a little of the pale green, or 1 bunch scallions 6 carrots, yellow and/or orange, 3 to 4 inches long 12 little turnips with their... by SSDC | Mar 11, 2009 | cabbage, entrees, fennel, leeks, Recipes By Ingredient, side dishes, The Recipes
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4 This tender mess of pale green ribbons flecked with yellow lemon zest is the kind of dish I’d make a meal of with some egg noodles thrown in. But it also makes a... by SSDC | Mar 11, 2009 | asparagus, leeks, potatoes, Recipes By Ingredient, soups, The Recipes
Serves 4 1 1/4 lbs. fresh asparagus, trimmed, peeled and cut into 2 inch lengths 1/4 cup unsalted butter 1 cup thinly sliced leeks, white and light green parts only 1 cup diced raw, peeled potato (1/4-inch) 4 cups chicken stock 1 teaspoon salt, or to taste Fresh... by SSDC | Mar 3, 2009 | entrees, leeks, Recipes By Ingredient, The Recipes
Serves 8 2 lbs leeks 1-4 c butter, plus about 1 Tbsp 2 Tbsp flour 3/4 c milk 1 Tbsp white wine ½ tsp ground nutmeg 1/4 tsp Tabasco or similar hot sauce 1 c grated Swiss cheese Cut white and tender portion of green leek leaves lengthwise, and then into 1-inch pieces.... by SSDC | Mar 3, 2009 | entrees, fennel, leeks, onions, Recipes By Ingredient, The Recipes
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4 Serve this delicate gratin for early spring or fall as an accompaniment to fish or roasted chicken or as a vegetable main course. 3 large leeks, white parts only 2 fennel... by SSDC | Mar 3, 2009 | entrees, leeks, sorrel
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Eat these warm savory custards right out of their ramekins for lunch or supper. You can make this leaving the texture of the leeks and sorrel intact or puree it and make it... by SSDC | Mar 3, 2009 | leeks, potatoes, soups
Makes 6 servings. 3 c sliced leeks 3 c diced peeled potatoes 2 qts water 1 Tbsp salt ¼ c heavy cream or 3 Tbsp butter, softened 2 Tbsp fresh minced chives or parsley Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash...