Tag Archives: leeks

~leek and potato soup~

A quick and filling Pressure cooker soup – Ready in 15 mins!

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Ingredients : serves 4

300g leeks, chopped

1 l vegetable or chicken stock

2 small unpeeled potatoes, chopped

1 small onion, chopped

3 rashers bacon

2 tbsp cream

How to: Melt a knob of butter in the pressure cooker, add the onion, leeks and potatoes and stir for a minute or 2.  Add the stock and bring up to pressure. Cook for 8 mins on High then release the steam. Remove the lid and using a stick blender whiz the soup until smooth. Season as and if  required with salt and pepper and add the cream stirring until everything is well blended. Serve with a few pieces of crispy bacon, croutons and crusty bread.

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The soup can be kept in the fridge for a couple of days. It can also be frozen, but in that case, it’s best not to add the cream until after defrosting.

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~flamiche aux poireaux…..puffy leek omlette~

I spotted this recipe for Flamiche aux poireaux (sans pâte) at Ma Cuisine et Vous yesterday and it sounded so good I made it for tea!  Merci beaucoup!

It is a really simple and tasty baked omelette filled with leeks and bacon.

Lighter than Quiche because there is no pastry!

I pretty much followed the recipe from Ma Cuisine et Vous, I was only making for 2 so I halved everything except the number of eggs.

Ingredients : for 2

100g bacon

250g leeks

120ml milk

3 eggs (separated)

2 tbsp flour

a handful of grated cheese –  I used Gruyère

How to: Clean the leeks  and chop into small pieces or slice finely, then steam or microwave with a tbsp of water until soft. Dry fry the bacon, then chop into small pieces. Mix the leeks, bacon and flour together then season with salt and pepper. Using a fork, gently beat the egg yolks with the cheese and milk then add to the leek mixture.* In a clean bowl beat the egg whites until fluffy then fold into the leek/bacon/yolk mixture. Pour into a mould (I used my grease proof paper lined bottomless cake tin), sprinkle a little grated cheese over the top and bake at 180°C for 30 mins.

Making the omelette in the oven means you are free to do other things while it’s baking!

The flamiche was also great cold and as it’s fairly solid could be wrapped in foil and taken on a picnic – perfect!

*I prepared up to this point in advance, then just had to quickly finish off before baking.

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