Week 15 - 2013

Creamy Cauliflower, Leek & Potato Soup

Serves: 4
Hands-on time: 30 minutes
Total time: 45 minutes

INGREDIENTS:

2 tsp olive oil
1 1/2 cups thinly sliced leeks, white and light green parts only
4 cloves garlic, minced
1 large Russet or Yukon gold potato, peeled and diced
3 1/4 cups chopped cauliflower florets
2 cups low-sodium chicken broth
1/4 tsp fresh ground black pepper, plus additional to taste
Olive oil cooking spray
2 1-oz slices all-natural, nitrite-free turkey bacon
1/2 cup shredded low-fat cheddar cheese, divided
2 scallions, thinly sliced

INSTRUCTIONS:

In a large saucepan, heat oil on medium-low. Add leeks and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring frequently, for 1 minute. Add potato, cauliflower, broth, 1 cup water and pepper and increase heat to bring to a boil; reduce heat to low, cover and simmer until potatoes and cauliflower are very tender, 20 minutes. Remove from heat.
Meanwhile, mist a medium skillet with cooking spray and heat on medium-high. Add bacon and cook, turning once, until golden brown and cooked through to desired crispness. Transfer to a paper towel–lined plate to drain. Chop and set aside.
With an immersion blender, purée soup until smooth. (Alternatively, carefully transfer soup to a blender, in batches if necessary, remove plastic stopper from lid, cover with a kitchen towel and purée until smooth; return to saucepan.) Place saucepan on low and stir in 1/4 cup cheese until melted. Season with additional pepper, if desired. Ladle soup into serving bowls and top with remaining 1/4 cup cheese, bacon and scallions, dividing evenly.

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Leek & Parmesan risotto

Serves 2

INGREDIENTS:

25g butter
1 tbsp olive oil
4 spring onions, trimmed and finely chopped
2 leeks, trimmed and finely chopped
2 garlic cloves
150g arborio rice
1 glass white wine
750ml vegetable or chicken stock
25g parmesan (or vegetarian alternative), finely grated

INSTRUCTIONS:

Bring the stock to a simmer. Heat a large wide pan and add half the butter and the olive oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened. Add the rice and stir to coat then tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy.
Stir in the Parmesan and the rest of butter and season.