Easy Leek and Potato Soup

Developed January 30, 2012.

1/4 c low-fat soft margarine
1 lb frozen chopped leeks, thawed (Trader Joes™)
1 c white onion, coarsely chopped
30-oz bag frozen hash browns (raw shredded potato only), thawed
salt and pepper
hot water
1 c cream and/or milk
2 to 3 T lemon juice

Cook leek and onion in margarine until soft and lightly colored. Stir in the shredded potato, salt, and pepper. Add hot water to cover by an inch (2.5 cm). Stir thoroughly and bring to a fast simmer. Cover and cook until the potatoes have softened and broken up, about 15 minutes. Homogenize with an immersion blender. Stir in dairy, the lemon juice, and salt and pepper to taste. Serves 6 to 8.

Leek and Potato Soup

Recorded January 23, 2009.

4 c sliced leeks, (about 3 medium)
6 c cubed potatoes (3 to 4, russet type)
about 6 c hot water
2 T butter plus 2 T olive oil
1/2 t freshly-ground pepper
1 T salt, divided
1 c half-and-half
2 T lemon juice (or more)
chopped chives (optional garnish)

Trim coarse green from leeks, quarter length-wise, rinse carefully to remove soil and drain. Slice across into small pieces. Peel potatoes and cut into 1/2 inch pieces. Heat butter and oil in a heavy 6-quart pot over medium-high heat and add leeks. Saute until tender. Stir in potatoes, salt, pepper and cook until warmed through, add enough water to cover by an inch. Bring to a slow boil, reduce heat, cover and  simmer until potatoes are well cooked, about 20 minutes. Process until smooth with an immersion blender. Stir in cream and lemon juice, taste for seasoning, and adjust thickness with cream and/or water. Soup may be served hot or chilled, garnishing each bowl with a few chives.

Baked Flounder and Rice

Fish, Leeks, Onions, & Rice Ready to Serve

Conceived and first prepared December 23, 2009. A Family Favorite.

12 oz fresh or frozen and defrosted flounder filets, cut into portions
1 c leeks, julienned
1 medium onion, thinly sliced through the poles
1 t dry oregano
1/4 t crushed red pepper
2 T olive oil plus more for drizzling
2 T butter
2 T capers, rinsed and drained
1 bay leaf
1/4 c Spanish olives, pitted and coarsely chopped
1/4 c Peppadew® peppers, coarsely chopped (see Note)
juice and zest of 1 lemon
1 c chicken stock
4 c steamed white rice

Heat oil and butter until sizzling in a 10-inch skillet. Add leeks and onions, spices and bay leaf. Cook on medium heat about 10 minutes until softened and beginning to color. Remove the bay leaf. Add the olives, peppers and capers and warm through. Spread the rice in the bottom of a 9 X 13 inch glass baking dish, arrange the fish on top, sprinkle on some olive oil. and distribute the sauteed vegetables over the fish and rice. Squeeze on lemon juice, scatter zest, and pour stock around. Bake uncovered in 300 degree F (150 C) oven for about 40 minutes until fish flakes. Serves 4 to 6.

Peppadew® peppers
[Photographer Unknown]

Note From Wiki: Peppadew® is a brand of sweet piquant pepper, a patented cultivar of Capsicum baccatum, grown in the Limpopo province of South Africa. They are sweet, fruity, and pleasantly warm. Sold seeded (to reduce the heat) and lightly pickled. About 1100 Scovill units. They are sold in jars and at food store deli bars. Substitute sweet or hot cherry peppers.