Tag Archives: Herbs

Potato Leek Soup

Simple and delicious this recipe is our modified version of the Simple Recipes – Potato Leek Soup. It takes less than 20 minutes to prep & about 40 minutes to cook. Serves 4-6.

3-4 leeks
2 Tbsp butter
3 cloves minced garlic
4 cups broth (we used our duck broth, yummy!)
2 pounds potatoes (we used this weeks CSA potatoes: Dark Red Norland & Elba)
1 ½ tsp salt plus more to taste
1 tsp oregano
1 ½ tsp fresh thyme
1 bay leaf
2 tomatoes (or corn – see variations)
½ cup half and half or whole milk
1/4 cup fresh parsley


Slice white and light green parts of leeks crosswise. Add leeks and minced garlic to melted butter in a 4 quart pot. Cook leeks until softened. Make sure it is low enough heat that the leeks aren’t browning.

After leeks are cooked add broth. Dice potatoes into ½ inch pieces and add to pot. Next add salt, oregano, thyme, and bay leaf to pot. Increase heat and bring to a simmer.

Lower the heat and maintain a low simmer for 20 minutes.

Once potatoes are cooked through remove bay leaf. Blend about half of the soup with a blender and add back to pot.

Chop tomatoes and add to pot. Add half and half, and parsley. Cook a few more minutes. Add freshly ground pepper and salt to taste.

Some variations:
Add corn with tomatoes or as a substitute.
Add cheese to top – we used a sharp cheddar.
Add Tabasco sauce or other red chili sauce to taste.

 

 

 

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Basil Cubes

Making basil cubes is an easy way to preserve fresh basil. The cubes are good for adding to sauces, soups or stews in the winter. You can also use basil cubes to make pesto. Here is how to make the cube:

> Remove leaves from the stem. Wash and dry or spin the leaves.
> Use a food processor to puree the basil leaves adding olive oil to make a paste. It’s about 1 tablespoon olive oil to 1 cup of basil – it doesn’t have to be exact.
> Transfer the basil mixture to an ice cube tray or small container & freeze. Once frozen remove from tray and store it in a resealable plastic bag or freezer-safe container.

A note about the ice cube tray – depending on the type of plastic it can stain the tray so you may need to have a designated herb cube tray. You can also use this method for other herbs such as cilantro, chives, mint or tarragon.

Dry Rub Chicken

Dry Rub Mix
1 part Season All
1-2 parts Chili Powder (more for spice)
1 part Onion Powder
1 part Garlic Powder
Salt to taste (approx. 1/2 part)

Rub Dry Rub Mix over chicken
Cook Chicken low/medium (smoke it!)
Brush with vinegar while cooking for tangy taste
Check internal temperature (160 degrees) of chicken or when juices run clear
Enjoy!