BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SPRING LEEK BROTH WITH MASHED POTATO

By:


As seen in our SKILLETS April 5 & 6, 2011.

Ingredients:

  • 4 medium leeks washed, split up white light green from darker green leaves, reserve for stock

  • 2 cups chicken broth (see recipe)
  • 2cups water
  • 4 cup halved and sliced white & light green clean leeks
  • 2 tablespoons unsalted butter    1 cup onion, medium dice
  • 2 tablespoons EVOO
  • 1 teaspoon sea salt 1 teaspoon ground coriander
  • 2 russet potatoes, peeled, quartered
  • 1 bay leaf
  • 1(4-inch) sprig fresh thyme or tarragon
  • Ground pepper to taste

Method:

Leek stock: take the green parts of leeks, cut into 2 inch pieces and split. Soak to clean well. Drain & place into pot; cover with water and chicken stock.  Simmer 20 minutes and strain and reserve leek-chicken stock.
Leeks: Melt butter with EVOO in saucepan over medium-low heat. When butter foams, stir in sliced leeks, onions, salt and coriander. Reduce heat; cook, stirring frequently, about 10 minutes to cook vegetables. Stir in reserved leek-chicken broth, herbs and the quartered potatoes. Return to simmer for 15 minutes or until potatoes are fork tender.
Potatoes: Remove fork tender potatoes; discard herbs. Press potatoes through ricer. Add warm cream until forms the consistency of mashed potatoes. Place hot potatoes into pastry bag and pipe into bowls. Add leek broth around them. Drizzle with EVOO and garnish with frizzled leeks.

Frizzled leeks Cut 1/4 inch rings from white end of clean whole leek. Drop into 350F preheated grape seed oil to frizzle quickly.* Remove when brown and crisp to paper towel to blot oil. Serve immediately. *Lightly dusting with flour before dropping into oil may help brown more quickly.




TO RECIPES

printable page