Sunday, March 24, 2013

Leek and potato soup

We had a veggie dinner tonight. On the menu we had leek and potato soup followed by rice pilaf and peas cooked Turkish way.

Leek and potato soup
Serves 6
3 leeks (weighing about 250 grams) - chopped
3 medium potatoes (weighing about 250 grams) - chopped
1 medium onion - chopped
500 ml veg stock
100 ml milk
100 ml whipping cream
Vegetable oil

Heat 3 tablespoons of vegetable oil in a pan and add chopped leeks, potatoes and onions.
Stir them in until they are all covered in the oil. Add salt and black pepper.
then cover with a wet kitchen paper towel that is soaked in water and then wrung before putting on the vegetables.
Leave to cook on slow heat for 10 minutes.
Do not over cook otherwise you will lose the flavour of the vegetables.
Get rid of the paper towel and add veg stock. Bring to boil and simmer for 5 minutes.
Puree in a blender until it is smooth, then put back onto the heat and add the milk and cream.
Taste and adjust the seasoning.

Serves 6
500 gr peas
2 carrots - diced
1 bell pepper -chopped
1 medium onion chopped
1 medium potato - diced
3 tomatoes - chopped
1 teaspoon tomato paste
200 ml water
1 teaspoon sugar
Olive oil

Put a pan on the heat and put 3 table spoons of olive oil.
Add onions and peppers and cook for a minute on high heat.
Add peas, followed by carrots and potatoes. Stir well.
Add tomato paste and stir.
Add chopped tomatoes, water seasoning and 1 teaspoon sugar.
Bring all to boil.
Simmer about 30 minutes or until all the vegetables are cooked.
Serve with rice pilaf.

Rice pilaf
Serves 6
200 gr rice (I use Turkish baldo rice)
50 gr pastina (I use turkish tel sehriye, or orzo)
50 gr butter
about 250 ml water or chicken or veg stock

It is best to measure the rice with a cup which you can then use to measure the water.
Measure and weigh the rice and wash.
Put boiled water enough to cover the rice and leave to soak for 30 minutes then strain.

Melt the butter in a pan with a lid, add the pastina and cook until they begin to change colour about 2 minutes.
Add the strained rice and stir and cook for 3 minutes.
Add the same amount of water/stock using the same measuring cup you used to measure the rice. i.e. 2 cups rice then 2 cups water/stock.
Add salt and bring to simmer. Simmer until there is no water left.
Take off the heat and cover with the lead well. And leave to rest for at least 10 minutes before serving.

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