HOW DOES PEPPER GROW RECIPES

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LEEK & POTATO SOUP RECIPE | JAMIE OLIVER RECIPES



Leek & potato soup recipe | Jamie Oliver recipes image

This super-simple classic leek and potato soup is satisfying and nutritious, too.

Total Time 35 minutes

Yield 6

Number Of Ingredients 8

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
400 g leeks
400 g potatoes
olive oil
2 organic chicken or vegetable stock cubes

Steps:

    1. Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
    2. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
    3. Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
    4. Meanwhile, peel the potatoes and cut them into 1cm cubes.
    5. Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
    6. Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
    7. Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.

Nutrition Facts : Calories 139 calories, FatContent 5.4 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.9 g protein, CarbohydrateContent 21.1 g carbohydrate, SugarContent 7.8 g sugar, SodiumContent 1.2 g salt, FiberContent 4.1 g fibre

SIMPLE SALMON CHOWDER RECIPE: HOW TO MAKE IT



Simple Salmon Chowder Recipe: How to Make It image

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This salmon chowder recipe uses some of the root vegetables I grow…along with the delicious salmon that is so plentiful here. —Josephine Parton, Granger, Washington

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 01 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

Steps:

  • In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Nutrition Facts : Calories 274 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 1095mg sodium, CarbohydrateContent 18g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 16g protein.

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