Why eat one vegetable when you can have three together? Lovely blend and the flavors and textures complement each other. Even better if you can find fresh peas. They are simmered in either vegetable or chicken broth.
1 cup broth
8 oz baby asparagus cut into smallish pieces
8 oz peas
8 oz leeks – sliced thinly
Bring the broth to a boil, then turn down to simmer.
Add all the vegetables and cook for around 3 minutes until asparagus is ‘al dente’.
Serve the vegetables with the broth
Soup season, for me, runs from October to March or April. I like my soups to be thick and filling. This soup is a vibrant green color and looks especially good when served in a white soup bowl. The addition of some Colman’s Mustard adds a little piquancy to this very healthy dish.
1 tbsp olive oil, seasoned with sea salt and freshly ground black pepper
1 large onion – roughly chopped
3 leeks – sliced
3 medium heads of broccoli – roughly chopped
10 oz baby spinach
3 cups of vegetable or chicken broth
1 1/2 tsp. Colman’s Mustard Powder mixed with an equal amount of cold water (it needs 10 minutes to stand before using)
Heat seasoned oil in a Dutch oven and, when sizzling, add the onion and let soften and brown.
Add the leeks and let soften a little before adding the broccoli, spinach and broth.
Bring to a boil the let simmer for 15 minutes.
Add mustard mixture and cook for 5 more minutes.
Vegetables are so versatile. Why just have sprouts on their own when they can be teamed with leeks and ginger, for instance?. The sprouts are pan fried with the ginger then leeks, lime juice, lime zest, a few drops of yuzu and vegetable broth are added.
Yuzu is a Japanese citrus fruit with an intense flavor, so only a few drops are needed. It can be used in sweet and savory dishes and also salad dressings. It is becoming more popular on menus. I buy my yuzu juice online as I haven’t found it locally.
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 tbsp. ginger – peeled and grated
1 pound of Brussels sprouts – halved or quartered depending on size of sprout
3 medium size leeks – use only the whiteish parts, wash thoroughly and slice thinly
Juice of 1/2 a lime
Zest of 1/2 a lime
A few drops of Yuzu juice
2 tbsp. vegetable broth
Place the seasoned olive oil in a skillet and when oil is sizzling add the ginger, turn the heat down and cook for a minute or so until you can smell the ginger.
Add sprouts and cook until they are nicely browned. This will take 10 minutes or so. Turning them over frequently.
Add leeks, lime zest, lime juice, yuzu juice and vegetable broth and cook until leeks are softish – 3 to 5 minutes.
When I worked in France we were given lunch vouchers to be used at participating local restaurants. I was constantly surprised by the type and quality of the food provided – a 3 course meal – for very little money. Often the appetizers/starters were like this recipe – simple, cheap and tasty. And Leeks Vinaigrette is quick to make too.
Take 3 leeks and top, tail, take off outer leaves and slice thinly.
Pop into boiling water and cook for only a couple of minutes (just about the same time as it takes to make the vinaigrette). Drain and let cool.
For vinaigrette – take 1 teasp. Dijon mustard and add 1 tbsp. red wine vinegar. Stir together till smooth. Add 3 tbsp. extra virgin olive oil, salt and freshly ground black pepper and stir or whisk until emulsified (better still place in screw top jar and shake).