Day 237 Mushroom, Leek, and Potato Soup

Mushroom, Leek, and Potato Soup

3 Tablespoons Earth Balance
1 Red Onion, diced
3 Leeks, trimmed and sliced
1 Pound Potatoes, quartered and thinly sliced
Salt to taste
6 Cups Stock
1 Tablespoon Olive Oil
8 Ounces Mushrooms, sliced
1/2 Cup White Wine
Pepper to taste
1 Cup Soy Milk
Parsley and Thyme to taste

Stewing vegetables

1.  Melt 2 tablespoons of Earth Balance in a soup pot and add the onion and leeks.  Cook them over high heat for several minutes, stirring frequently.  Lower heat, add the potatoes, salt and 2 cups of the stock. Cover the pot and stew the vegetables over low heat for 10 minutes.

Syrupy mushrooms

2.  Heat the remaining Earth Balance and oil in a wide skillet.  Add the mushrooms and saute them over high heat until them begin to release their juices, stirring as needed.  Add salt and the wine and cook until the wine is reduced and syrupy.  Scrape the mushrooms into the soup pot and add the remaining 4 cups of stock.  Bring to a boil, then simmer until the potatoes are soft, about 25 minutes.

3.  Add pepper and more salt if needed.  Add the milk and heat through.  Mix in the herbs.

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Day 179 Cream of Potato and Leek Soup

Cream of Potato and Leek Soup

1 Tablespoon Olive Oil
1 Package Vegan Bacon, cut into pieces
2 Leeks, trimmed and sliced
5 Large Russet Potatoes, peeled and diced
4 Cups Soy Milk
1 1/4 Cup Stock
2 Tablespoons Seasoning Mix, your choice of flavor
Salt to taste
Shredded Vegan Cheese

Ingredients

1. In a large soup pot, heat oil.  Brown the vegan bacon.  Add the leeks and cook till softened.  Add the stock, milk and potatoes.  Simmer until the potatoes are mushy, about 35- 45 minutes.

2.  Add the seasoning mix and salt.  Pour into bowls, top with the cheese. If the soup is too thick, add more stock.  The mushy potatoes will make the soup creamy.

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Day 18 Leek and Onion Pie

Leek Onion Pie

Leek and Onion Pie

Pastry

1 Cup All Purpose Flour, plus additional for rolling
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
Water
3 Tablespoons Olive Oil

Filling

1 1/2 Tablespoons Olive Oil
6 Leeks, trimmed and sliced into 1 inch pieces
2 Sweet Onions, chopped
1 Cup Cilantro, chopped
1/3 Cup Dill, chopped
1 Mint Sprig, chopped
Zest of one Lemon
Juice of one Lemon
Salt and freshly Ground Pepper, to taste
1 Tablespoon Bulgar

Rolled crust 

1. To make pastry: Add flour, salt and baking powder to food processor fitted with a plastic dough disk. Pulse to mix,  With motor running, add enough water to make sure dough is soft, but not wet. Add 1 Tablespoon of oil.  Run until well combined. Dough should form a ball. Turn out dough on to a well floured surface.  Cover with plastic wrap and let rest for 1 to 2 hours in the refrigator.  You can make the dough a day in advance.

Trimmed Leeks

2.  Preheat oven to 350 F.  Lightly oil a 2 quart baking dish,

Herbs

3.  To make filling: Heat oil in a large heavy skillet over medium heat.  Add the leeks and onion. Cook, stirring occasionally until tender, about 12-15 minutes.  Reduce heat to low if the leeks begin to brown.  Add a little water if the mixture begins to stick.  Remove from heat, add herbs and lemon. Season with salt and pepper and set aside.

Bottom crust

4.  Divide dough into 2 parts, one for the bottom crust and one for the top.  The size of your parts will depend on the width and depth of your dish.  I used a deep souffle dish so my portions were 3/4 to 1/4.  Roll the larger part out and place in the dish.  The dough needs to go over the side of the dish.  Brush with olive oil.

Filled pie

5.  Sprinkle bulgar over the dough in the dish; this will soak up juices as the pie cooks.  Spoon in the leek mixture.  Roll out the remaining dough is a circle slightly larger that size of the dish.  Pull in any excess dough from the lower crust to cover the leek mix.  Top with the smaller piece of dough.  Pinch the bottom and top crusts together to seal.  Brush the top with olive oil.  Make several large pricks in the top dough to release steam.  Bake until golden, about 1 hour.

Ready to eat

Goes will with Spinach Beet Salad

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Day 12 Leek, Aspargus and Herb Soup

Leek, Asparagus and Herb Soup

1 Tablespoon Olive Oil
2 Leeks, trimmed, washed and finely chopped
2 Cloves Garlic, minced
1/2 Pound New Potatoes, scrubbed and diced
2 Cups Vegetable Broth
1 Pound Asparagus, trimmed and cut into 1/2 inch pieces
2/3 Cup Sugar Snap Peas, stemmed and cut into 1/2 pieces
3 Tablespoons fresh Chives, chopped
2 Tablespoons and 2 Teaspoons fresh Parsley, chopped
1 Tablespoon fresh Dill, chopped
2 Cups Unsweetened Coconut Milk
1 Lemon, juiced
1/4 Teaspoon Salt
Fresh Ground Pepper to taste
1/3 Cup Plain Coconut Yogurt, for garnish

Soup indgredients

1. Heat oil in large saucepan over medium heat.  Add leeks, stirring often, until softened. Add garlic and cook for 1 minute.

Sauted leeks

2. Add potatoes and broth.  Bring to a simmer over medium heat.  Cover and simmer until the potatoes are tender, about 10 minutes.

Boiled vegetables

3.  Stir in the asparagus and peas, simmer, covered, until tender, about 4 minutes. Remove from heat, stir in chives, 2 Tablespoons parsley and dill.  Using an immersion blender, blend till smooth.  If you do not have an immersion blender, then a regular blender will work.  You may need to blend in several batches,

Blending soup

4.  Return soup to the pan and add milk.  Simmer while stirring over medium heat.  Stir in lemon juice, salt and pepper.  Ladle into soup bowls.  Garnish with yogurt and remaining parsley.

6 servings

Goes well with quinoa and black beans.

Soundtrack  Leon Bridges - Coming Home