Recently bought 2 fresh leeks for potato and leek soup, but had too many leftover from the recipe. They were just sitting in the fridge ready to use up. Coincidentally, I had leftover cooked pork loin. “Alexa, what can I do with leeks and pork?”NOT REALLY…you know by now I am a big fan of Pinterest in these situations. She/he never fails me. This recipe looks long, but only because of the seasonings. It called for sweet corn (unusual for hot and sour soup); I substituted a small can of corn, but I would omit next time…As you can see in the photo, I omitted the Ramen noodles to cut carbs.
P.S. If you have never used fresh leeks they MUST be sliced down the middle first and thoroughly washed as they contain sand or dirt from where they were grown.
Hot and Sour Soup
1 Tablespoon Oil
1 leek roughly sliced(after thorough washing)
1 1/2 cups sweet corn(OPTIONAL)
2 mushrooms sliced
4 cups chicken Stock
1/8 Teaspoon nutmeg grated
1/8 Teaspoon black pepper
1 Tablespoon red chili pepper flakes
1 Tablespoon brown sugar
2 Tablespoon soy sauce
1 Tablespoon fish sauce
1 Teaspoon rice vinegar
1 cup chopped pork loin cooked
2.65 ounces Ramen noodles(OPTIONAL)*
Juice of 1 lime
1. Heat up a shallow pan, add the oil.
2. Throw in the sliced leeks and fry soft for 2 minutes.
3. Add the sweet corn and mushroom. Stir and mix well.
4. Pour in the broth mixed with water.
5. Season with nutmeg, black pepper, chili flakes, brown sugar, soy sauce, fish sauce, vinegar.Add in the chopped cooked pork loin.
6. Mix the whole content well and let it cook covered until the sweet corn is getting soft. This might take 10 minutes.
7. At the end add the noodles and cook those soft for another 5 minutes uncovered.*
8. Remove from heat and pour in the lime juice. Mix the soup well and serve hot.
First had this at one of our favourite restaurants in nearby Merida – Il Caffe Italiano. Had to try and duplicate this subtle dish. Et voila as the French say. PINTEREST as I say…LOL. I would highly recommend it for your Christmas Eve or New Years dinner. Suggestion is to serve it with grilled asparagus spears…I chose not to…
Ravioli with White Wine Butter Sauce (and Asparagus – optional)
One 9 ounce package chilled fresh ravioli
One bunch asparagus (about 15-20 spears), trimmed and cut into two inch pieces. You can use just the tips or if you like lots of asparagus, use the stems as well! OPTIONAL
2 tablespoons coarse salt
1 tablespoon olive oil
2 leeks carefully washed and chopped into 1/4 inch slices. Dont use the dark green parts!
2 cloves garlic, minced
6 tablespoons cold butter, cut into cubes
¾ cup white wine
2 tablespoons fresh chopped thyme, plus more for garnish
Shaved Parmesan cheese for garnish
Bring a large pot of water to a boil. Add salt and olive oil, and then asparagus. Cook asparagus until just crisp-tender, about 2 minutes, and remove asparagus with a slotted spoon, leaving the water boiling. OPTIONAL – just boil some water for the ravioli !
Add one tablespoon of butter to a medium size skillet and melt over medium high heat. Add leeks and garlic and stir until soft, 2-3 minutes.
Stir in wine and simmer until reduced by half, about 2-3 minutes. Now add butter, cube by cube, stirring until each one is melted into the sauce.
While the sauce is cooking, add the ravioli gently to the boiling (asparagus*) water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, about 6 minutes. Remove with a slotted spoon and put in a single layer on a plate until the sauce is finished.
When all the butter is melted, stir in the chopped thyme.
Divide the ravioli between two plates, (and tuck the asparagus tips in between the ravioli – OPTIONAL). Drizzle a generous portion of sauce over each serving, garnish with fresh thyme and shaved Parmesan and serve at once!
Dont you just love that word, waterzooi? We came across this on our trip to Brugges in 2010 when we ate at De Halve Maan Brewery and again at a very nice little restaurant called Vlaamsche Pot. Its traditionally a fish soup/stew.
Since I had some mussels and clams left over from a meal the day before, I sought out a recipe. Behold…Pinterest again. Their recipe called for several types of fish. I like fish but did not want to search out different fish, so I altered their recipe as I usually do to some extent. My version is below.
• 10,5 oz. (300 g) potatoes, peeled
• 2 tbsp (30 g) butter
• 1 celery stalk, finely sliced
• 1 carrot, finely sliced
• 1 onion, finely sliced
• 1 leek, finely sliced
• 7/8 cup (7 fl oz./200 ml) fish stock (I used chicken stock)
• 1 fish filet of your choice (I used tilapia) cut into 1 inch pieces
• 3,5 oz. (100 g) mussels, cleaned
• 1 egg yolk
• 2/5 cup (3,5 fl oz./100 ml) cream
• 3,5 oz. (100 gm ) peeled shrimp
• 1 tbsp chives, finely chopped
• Salt & freshly cracked pepper
Heat the butter in a frying pan. Add the celery, carrot and onion and cook the vegetables for 3-5 minutes, or until they are soft and glazed. Now add the leeks and cook for a further 2 minutes.
Add the stock to the vegetable mixture and allow it to infuse for 3 minutes.
Gently poach the fish fillets in the broth for 3-5 minutes. Add the mussels after 1 minute.
Remove the seafood from the pan once the mussels have opened and set aside. Strain the stock into a saucepan. Set the vegetables aside to use later.
Whisk the egg yolk with the cream in a bowl.
Put the stock back on the heat and, once it reaches boiling point, add the cream and egg mixture to thicken the stock and create a sauce. Now mix well with a whisk and make sure the sauce does not come to the boil again. Add the peeled shrimp and half the chives and stir.
Place the fish pieces and seafood in a serving bowl along with the vegetables and potatoes. Pour the sauce over it. Garnish with the remaining chives.
Serve with a crusty bread and cold beer…preferably Belgian.
Not always easy to find fresh leeks in the grocery store, but et voila…this week they were there, along with fresh horseradish (a rarity here). This recipe does not use the latter! Just mentioned it in passing, as I bought some and carefully washed it and took some online advice and froze them whole. At a later date I can grate them for use in my seafood sauce! FYI…I do the same with fresh ginger…. Hope you will enjoy this soup from the kitchen of Emeril Lagasse!
Potato and Leek Soup
1 large or 2 small leeks
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme (or use dried)
2 T butter
2 strips bacon chopped
1/2 cup white wine
5 cups chicken stock
1 to 1 1/4 lbs. russet potatoes diced
1 1/2 tsp. salt
3/4 tsp white pepper
1/2 cup heavy cream (Can substitute with plain yogurt)
chopped chives (optional)
Trim the green portions off the leeks. Using a sharp knife, slice the leek lengthwise and rinse well under cold running water (leeks can be full of sand!). Slice thinly crosswise.
In a large soup pot, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally until the bacon is very soft. Add the chopped leeks and cook until wilted…about 5 minutes. Add the wine and bring to a boil.
While it boils, pour yourself a glass of the wine just to make sure it is a good year…LOL.
Add thyme, pepper, chicken stock and potatoes, and more salt if you prefer. Bring to a boil.
Reduce the heat to simmer for 30 minutes or until the potatoes are soft.
Have another glass of wine!
At this point you can put everything in a food processor (I do not as I like this chunky)or an immersion blender. Serve with a dollop of heavy cream or the yogurt.
Pour into soup bowls (after you have finished the bottle of wine…LOL).