Creamy Broccoli and Leek Soup with Potato Bread

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'Tis the season for creamy soups.  I knew I was on the right path, recipically speaking, when my inspired-cooking friend, Jim, was cooking virtually the same recipe on the same day, via facebook.  Sweet.  I am on the seasonal vibe.  Here is my take on a Cream of Potato-Broccoli-Leek Soup, served with a great crusty potato bread and broiled beef (marinated in red wine).  I purchased the bread from the Star Store in Langley, our local grocer.  They carry the wonderful Essential Bakery Bread, from Seattle.

Creamy Broccoli and Leek Soup

White Sauce: Melt 1/4 cup butter.  When melted, add 3 TBS flour.  Mix thoroughly, and add 2 cups milk.  Whisk until thickened.  Set aside.

Vegetables:

2 large leeks, chopped small

2 large heads of broccoli.  Separate stems from florets.  Peel stems at end of heads, to insure that they are tender, chop into small pieces. 

8 small to medium red potatoes, cut into 1/4's

3 TBS soy sauce

Sauté leeks in olive oil in a soup pan until they are very soft.  This will take 15 minutes +/-.  Add 5 cups of water, potatoes, and broccoli stems.  Cook for 20-30 minutes, or until very tender.  Add the broccoli florets, cook for another 10-15 minutes on a low boil, until soft.  Use a manual egg beater to puree the soup, leaving some chunks.  When the soup is cooked until soft, add the white sauce (above) and 3 LRG tablespoons of soy sauce.  Stir thoroughly, and cook for another 10 minutes, or until the soup has thickened.

Serve with Potato Bread, Green Salad, and broiled, red-wine marinated beef.

Summer's Coming Quesadillas

These quesadillas are delicious. Summer is right around the corner, at least by the calendar, and the leeks in my garden are close to going to seed. I wanted to use most of them before they go to seed (they taste more tender before) so I came up with this recipe. I cook the corn tortillas with jack cheese on the stove top and in a separate pan I cook the leek and ground turkey. This is great with guacamole and green or red salsa and shredded romaine lettuce. You can keep it simple and quick or add lots of toppings. Here goes!

Turkey-Leek topping:

1 pound of ground turkey
1 leek, use the green and white part, slice thin
2 TBS butter
1/2 tsp cumin
1/2 tsp powdered garlic
1/2 tsp mild red pepper
salt to taste

Heat the pan up with butter and add the leek on medium heat. cook for 5 minutes , stirring once or twice. Add the turkey and stir. Then add the spices (garlic, cumin, red pepper salt), stir, cover with a lid and cook until turkey is done, 5-10 minutes.

Meanwhile . . .
Cheese Quesadillas:

5 corn tortillas
1/4 pound jack cheese

We use small corn tortillas, add them to a buttered heated on medium pan. Place grated cheese on each tortilla, cover pan and let cook until the cheese has melted. Place each finished tortilla on a plate and add toppings as you like.

Here's a wonderful and easy guacamole:

2 avocados
1/2 small lime
salt to taste
pinch of cumin
pinch of powdered garlic

Mash avocados in a bowl, add 1/2 squeezed lime juice and spices, stir and serve with quesadillas.

Salsa, Ground Turkey & Leek Stir Fry

Turkey makes wonderful burrito meat, especially when it is paired with leeks, garlic, cumin, red pepper and salsa verde. Here is the recipe I cooked tonight. I served the turkey with shredded romaine lettuce, grated Parmesan and extra sharp white cheese, and salsa verde, and herbed lentil beans, and steamed corn tortillas.

Salsa, Ground Turkey & Leek Stir Fry

You'll need:

1 pound ground turkey
3 TBS butter
1 large leek, use the green part too! Cut into 1/2 inch slices
1/4 cup salsa verde (green salsa)
1 tsp powdered cumin
1 tsp powdered garlic
1 tsp dark red pepper (non-spicy) If you like it spicy add 1/4 tsp spicy red pepper

Heat 2 TBS butter on cast iron pan on medium heat. Add all of the leek, chopped. Cover and cook until the leek is soft. Then add the ground turkey, salsa verde, 1 TBS butter, cumin, garlic, and red pepper. Stir and cover for 5 minutes. Check meat, break it up and mix with other ingredients. Cook another 2-5 minutes if necessary. Serve in burritos, with a salad, or with nachos.