Lentil and Pancetta Soup

Simple and tarty!

1 tbsp olive oil

2 leeks, minced

6 oz Pancetta diced

4 slices Pancetta

14 oz lentils

6 c chicken stock

Salt and pepper

Place oil in a pot over medium heat, add Pancetta and leeks and cook until browned. Stir in stock and lentil and bring to a boil. Cool over medium heat until lentils are soft. Season with salt and pepper.

Preheat broiler to high. Cook 4 slices until crisp.

Divide Soup amount bowls and top with crisp Pancetta.

Serves 4.

Cabbage, Pancetta, and Potatoe Soup

  
This soup will warm you on a cold winters day.

Ingredients:
10 oz pancetta, cubed
10 oz potatoes, cubed
1 onion, sloced thin
2 leeks, sliced thin
8 cloved of garlic, sliced thin
10 oz cabbage slided thin
1 quart of chicken stock
Salt and pepper

In a large stock pot, cook pancetta over medium heat until crispy, add potatoes, onions, leek and garlic, stir to coat and cover, stirring occasionally until onions and leeks are softened. Add cabbage and stock and cook for 15 minutes until the potatoes are softened. Season with salt and pepper.

Serves 6 – 8.

Artichoke and Leek Soup

  
This is one of those creations that comes together when you clean out the freezer. Super simple and tasty.

Ingredients
1 bag of frozen, sliced leekd (1 lb)
2 bags of frozen arithcokes
1 TBSP butter
1 box chicken stock
Parmesean cheese for garnish
Salt and pepper

In a large stock pot over medium heat, add the frozen leeks and artichokes, cook until defrosted and most of the water is absorbed. Stir in the butter and stir to coat, cook for a few minutes until they start to brown. Add stock and cook for 15 minutes. Purée with an immersion blender or let cool and purée in a blender. Season with salt and pepper. Serve with a little parm cheese on top.

Serves 6 – 8.

Chanterelle and Leek Tart

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Costco has chanterelles!! This always makes my day! So after cleaning them (the only downside) I decided to whip up a little tart to showcase my find. I used trader joes puffed pastry, it takes great and means a little less work on my end, so what the heck. Also I can be in denial about all the butter 😉 outside of that this dish is on the healthy side.

Ingredients:
1 Frozen puffed pastry sheet
3 leeks thinly sliced, white and light green parts
1 lb chanterelles, cleaned and cut into 1/2 inch pieces
3 TBSP butter
2 tsp thyme, fresh
3 TBSP creme fraiche of heavy cream
3/4 c gruyere, grated
Salt and pepper

Preheat oven to 375.

Roll out pastry on a floured surface so that it will cover your tart pan (I use one with a pop out bottom). Place your tart pan on a baking sheet. Lay the pastry in the pan and gently push into all the corners. Use a rolling pin to cut off the excess by rolling over the top of the pan. Lay a piece of aluminum foil over the pastry and fill the pan with dried beans, rice or baking stones – you don’t want the pastry puffing.

Bake for 15 minutes. Remove foil and prick the pastry with a fork, bake 10 more minutes.

In a large skillet, melt butter over medium heat, add leeks and sauté for 5 minutes until soft. Add mushrooms and cook for 5 minutes, until they release their water. Salt and pepper. Turn off heat and stir in creme and thyme.

To assemble: spread 1/2 the cheese in the bottom of the pastry, top with mushroom mixture then spread remaining cheese on top.

Bake for 25 minutes, until cheese is melted and starting to brown.

Serves 4.

Cauliflower Purée

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What do you do when you were seduced by the sheer whiteness of a head of cauliflower and bought way too much? Make a puree! The leeks in this dish are the magic ingredient. Top the dish with a little white truffle oil and you will be in heaven.

Ingredients:
1 leeks, thinly sliced and rinsed well
1 TBSP olive oil
2 lb cauliflower forets
2 c vegetable broth
3/4 c non fat milk
Sea salt

In a large pot, heat oil over medium heat, cook leeks until softened about 5 minutes. Add cauliflower and cook, covered for 2 minutes. Add broth and milk, reduce to simmer and cook for 30 minutes until very tender.

Allow to cool and add to a blender or food processor until smooth.

Serve with a little olive oil or truffle oil.

Serves 4 – 6.

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