Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in leek recipes leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side. RECIPE TIPSSTORING This soup will keep in the fridge for a couple of days, but if you want to freeze it, don’t add the cream until you reheat it.
BACON KNOW-HOW For really crisp bacon, grill on medium-high until browned, then turn the bacon over with tongs and cook on the other side for about a minute more. Drain on kitchen paper, then crumble to serve. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Heat a third of the butter in a large saucepan, cook the leeks for 10 mins or until softened, then tip onto a plate and repeat with another third of the butter and the mushrooms.
Heat the remaining butter in the same saucepan and, once melted, stir in the flour and cook the sandy paste for 1 min, then stir in the chicken stock a ladleful at a time. Brush every layer with oil, and on the last layer sprinkle over salt, thyme leaves and nigella seeds. Press the pastry gently into the edge of the dish. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. What should you be cooking this month?
This makes a nice change from the more usual Leek and Potato Soup, provided of course the carrots are not too expensive. The leeks should be trimmed, leaving as much green as possible, then halved lengthways, chopped and washed in plenty of cold water. Then scoop them into a colander to drain. Now take a large saucepan, heat the dripping and add all the prepared vegetables along with the crushed garlic. 10 minutes over a low heat, shaking the pan from time to time.
Next pour in the stock, add some seasoning, bring to simmering point, cover and simmer very gently for about 10 minutes, or until the pieces of carrot are tender. Now either sieve or liquidise the soup, then return it to the pan. Taste to check the seasoning, add a few drops of Worcestershire sauce and reheat gently. If you happen to have some Parmesan cheese handy, a little would be very nice sprinkled on each serving. Win 1 of 4 Canadian Maple Syrup Hampers To kick start 2022, we’ve teamed up with Maple from Canada for your chance to win a maple hamper filled with essential store cupboard ingredients, plus a copy of Cooking with Maple, naturally.
Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch. Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well.
Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side. RECIPE TIPSSTORING This soup will keep in the fridge for a couple of days, but if you want to freeze it, don’t add the cream until you reheat it. BACON KNOW-HOW For really crisp bacon, grill on medium-high until browned, then turn the bacon over with tongs and cook on the other side for about a minute more. Drain on kitchen paper, then crumble to serve. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping.
Heat a third of the butter in a large saucepan, cook the leeks for 10 mins or until softened, then tip onto a plate and repeat with another third of the butter and the mushrooms. Heat the remaining butter in the same saucepan and, once melted, stir in the flour and cook the sandy paste for 1 min, then stir in the chicken stock a ladleful at a time. Brush every layer with oil, and on the last layer sprinkle over salt, thyme leaves and nigella seeds. Press the pastry gently into the edge of the dish. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.