With a little bit of leek
With a little bit of leek

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, with a little bit of leek. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

With a little bit of leek is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. With a little bit of leek is something which I have loved my entire life. They’re nice and they look wonderful.

Great recipe for With a little bit of leek. Adding a twist of something different to a soup everyone's made before I have only a little respect for the leek. Creamy colored member of the onion family, about as fat as a really fat sausage, tapering into clusters of flat deep-green leaves. Spinach, Leek, and Salami Quiche This recipe is so creamy, the filling is almost coming out of the photo.

To get started with this recipe, we must prepare a few ingredients. You can cook with a little bit of leek using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make With a little bit of leek:
  1. Take 2 Leeks (large),
  2. Prepare 1 Fennel bulb (medium),
  3. Prepare 2 strips bacon Fatty ,
  4. Prepare 1 tbsp tarragon Dried ,
  5. Get 1 tbsp tarragon Dried ,
  6. Take 500 ml Chicken stock ,
  7. Get 1 tbsp Unsalted butter ,
  8. Prepare 1 tbsp Olive oil ,
  9. Take 1/2 cup cream Cooking ,
  10. Prepare to taste Salt ,
  11. Get Black pepper

Great for a tasty lunch, or serve it with crusty bread for a warming dinner. Clean leeks (this takes a bit of work to get all of the dirt off) and trim them to just the white and very light green parts. Discard the dark green parts of the leeks. A combination of leeks, potatoes, and carrots in a chicken broth makes a dish that many people enjoy.

Instructions to make With a little bit of leek:
  1. If using bacon, fry it in a teaspoonful of olive oil, until the fat has mostly melted and the bacon is getting crisp. Add the butter now and the remaining olive oil and saute the sliced leeks, fennel and garlic together on a low flame, till they wilt, and begin to brown at the edges, between 10 and 15 minutes. Take it off the fire and let it cool on a plate.
  2. Purée the leeks and fennel when it has cooled, with a little salt. (Go easy on the salt if you used bacon.) I like to keep the soup coarse, but you might prefer a fine creamy purée.
  3. Add the chicken stock, and warm up. Do not let it boil or simmer. This is when you stir in some freshly ground pepper, and the tarragon, just before you turn the fire off.
  4. Sprinkle with fresh fennel leaves before serving.

Discard the dark green parts of the leeks. A combination of leeks, potatoes, and carrots in a chicken broth makes a dish that many people enjoy. The vegetable is also edible raw, and it can impart a great crunchy flavor to salads or when eaten with a dip. It should be cut in half lengthwise and rinsed thoroughly to remove and dirt or grit, then it can be added to a platter of crudites. Heat olive oil (or butter) in a large stockpot over medium-high heat.

So that’s going to wrap it up for this exceptional food with a little bit of leek recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!