Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, with a little bit of leek. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for With a little bit of leek. Adding a twist of something different to a soup everyone's made before I have only a little respect for the leek. Creamy colored member of the onion family, about as fat as a really fat sausage, tapering into clusters of flat deep-green leaves.

With a little bit of leek is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. With a little bit of leek is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have with a little bit of leek using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make With a little bit of leek:

1. Get 2 Leeks (large),
2. Take 1 Fennel bulb (medium),
3. Prepare 2 strips bacon Fatty ,
4. Make ready 1 tbsp tarragon Dried ,
5. Make ready 1 tbsp tarragon Dried ,
6. Make ready 500 ml Chicken stock ,
7. Take 1 tbsp Unsalted butter ,
8. Get 1 tbsp Olive oil ,
9. Take 1/2 cup cream Cooking ,
10. Take to taste Salt ,
11. Make ready Black pepper

A real hug—not the hug of the wimpy handshake variety. Spinach, Leek, and Salami Quiche This recipe is so creamy, the filling is almost coming out of the photo. The salami adds a bit of saltiness while the leeks and spinach balance out the meal. (via Urban Cookery) This dish, flavored with just leeks, fennel, and a bit of sage, is streamlined and I think quite beautiful. I like eating it as a main event, with a few glasses of fiano di Avellino and a stubby candle providing the only light.

Steps to make With a little bit of leek:

1. If using bacon, fry it in a teaspoonful of olive oil, until the fat has mostly melted and the bacon is getting crisp. Add the butter now and the remaining olive oil and saute the sliced leeks, fennel and garlic together on a low flame, till they wilt, and begin to brown at the edges, between 10 and 15 minutes. Take it off the fire and let it cool on a plate.
2. Purée the leeks and fennel when it has cooled, with a little salt. (Go easy on the salt if you used bacon.) I like to keep the soup coarse, but you might prefer a fine creamy purée.
3. Add the chicken stock, and warm up. Do not let it boil or simmer. This is when you stir in some freshly ground pepper, and the tarragon, just before you turn the fire off.
4. Sprinkle with fresh fennel leaves before serving.

This recipe was a really great start! When soft I mashed it all. Then I sauted the leeks in butter and added a little bit of flour. When that was soft I added it to the vegetables and broth. Buckwheat, the burnished, celebrated gluten-free "grain," gets the Breton treatment with a savory filling of leeks and mushrooms under an oozing layer of blistered Gruyère.

So that is going to wrap this up with this exceptional food with a little bit of leek recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!