Tag Archives: leeks

Broccoli and Spinach Bisque

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Years ago, while growing up, if I wanted to have a bowl of soup for lunch, it came out of a small bright red and white can.  It was called Campbell’s…  Our family always had Campbell’s condensed cans of cream of mushroom, chicken noodle or tomato available in the cupboard ready to add water and heat up.  Back then, I thought that it tasted great for I did not know any better.  Homemade soup was pretty much nonexistent in our diets because we never made it at home and we rarely ate at what I would call a “sit down restaurant”.  And if we did, I would always order a green salad instead of soup.

I was first introduced to making homemade soups after I moved out of the house in my late teens.  I learned how to prepare soups while working my way through college as a short order cook.  As a short order cook, I discovered how easy, inexpensive and delicious homemade soups can be.  In the commercial kitchen, I learned how to make bean soups, cream soups, vegetable soups, noodle soups and so much more.  I strongly believe that my education in the restaurant was as valuable as the high priced education that I received in college.

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Today, I want to share with you an easy to make Broccoli and Spinach Bisque.  It’s made with fresh organic broccoli, spinach and leeks in a good quality chicken stock with a hint of white pepper and fresh grated nutmeg.  Instead of using heavy cream with a ton of fat and calories, I’ve lightened it up a bit with some 2% milk.

“Toto, I’ve a feeling that we’re not having Campbell’s anymore”.  Enjoy!  Tessa

Ingredients:

  • 1 pound broccoli florets
  • 2 cups leeks (white and light green parts only, chopped)
  • 5 cups fresh spinach
  • 1 Tbs butter
  • 1 quart Chicken Stock
  • 1 tsp salt
  • 1 tsp fresh grated nutmeg
  • 1/4 tsp white pepper
  • 4 Tbs butter
  • 4 Tbs flour
  • 2 cups milk (2%)

Begin by cooking the leeks in 1 Tbs butter in a large sauce pan.  Cook over medium flame until translucent, stirring constantly taking care not to burn.  Add broccoli, chicken stock and salt.  Cover and cook until broccoli is tender.  Add spinach, grated nutmeg and white pepper and cook a few minutes more.  Meanwhile in a medium sized sauce pan cook butter and flour mixture (making a roux) until a light golden brown.  Add milk, whisk constantly and cook until thickened.  Add milk mixture to broccoli mixture.  Puree with hand blender and cook for a few more minutes.  Taste and correct your seasonings.  Ladle into cups or bowls and garnish with chopped green onion or chives.  Makes 2 quarts or about 8 – 1 cup servings.

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Asparagus Leek Quiche

 

Asparagus Leek Quiche

My son came home to visit for the weekend and before he went back up to school late this afternoon we hosted a Sunday morning brunch at our home.  I baked some quiches, made my “famous” biscuits and gravy, served eggs cooked to order, set out a big bowl of fresh picked strawberries and a dished up a variety of fresh salads.  We even had fresh squeezed orange juice and mimosas.  Delish!

Quiches are one of my favorite dishes to make.  First of all, they are very versatile because you can put so some many different types of ingredients in them.  Second, they are super easy to make.  And three, you can get away with serving quiche for any meal of the day.

I work full time during the week and have been known to make quiche on the weekend just to have slices available for my breakfast or lunch while I am at the office.  I simply warm it up in the microwave in the break room for a few seconds, grab a fork and my meal is done.  Simple, no muss, no fuss.  And, I am back to work at my desk in no time at all.

My Asparagus Leek Quiche is baked with local free range organic eggs, fresh picked asparagus, organic leeks, and shredded creamy Havarti cheese in a flaky golden pie crust.  Enjoy!  Tessa

Ingredients:

  • 1 – 9″ refrigerated pie crust (unfold and roll to fit pie or tart pan)
  • 1 cup leeks (washed and thinly sliced)
  • 2 cups asparagus (chopped)
  • 1 tsp canola oil
  • 1 pinch of salt
  • 4 ounces Havarti cheese (shredded)
  • 4 eggs
  • 2 cups half and half
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 1/8 tsp fresh grated nutmeg

Preheat your oven to 425 degrees Fahrenheit.  Begin by rolling out the pie crust and placing it in a 9″ pie pan or 10″ tart pan.  I used a tart pan.  Heat a saute pan on the stove, add the canola oil, asparagus, leeks and salt.  Saute for a few minutes until asparagus are tender.  Don’t over cook.  Remove from heat and let cool.  Meanwhile, whisk together the eggs, half and half, white pepper, salt and nutmeg.  Add asparagus, leeks and Havarti cheese.  Mix well and pour into pie crust.  Bake at 425 degrees for 15 minutes.  Turn down heat and bake at 325 degrees for 35 minutes or until crust is golden.  Remove from oven and let cool.  Slice into wedges.  Makes 1 quiche.