By yasmine • April 27, 2021
Leeks are a special crop that comes in season in short intervals. It is commonly used in our Falafel but there are so many other ways to enjoy its freshness and uniqueness, like this Leek & Potato Soup.
This recipe can be ready in 30 minutes, and a perfect side dish to all protein.
- 16-20 stalks leek (around 4 bunch) - كرات
- 2 tablespoon olive oil - زيت زيتون
- salt and pepper - ملح و فلفل
- 1 tablespoon butter - زبدة
- 4-5 garlic (minced) - ثوم
- 2-3 sprig thyme (fresh & leaves only) - زعتر
- 1 cup broth - مرقة
- handful parsley (finely chopped) - بقدونس
- 50 gram hazelnut (handful) - بندق
Step by step
- Heat olive oil in a large pan over medium. Add cut leeks. Season with salt & pepper.
- Add minced garlic and butter. Stir the leeks around to get color on all sides.
- Once leeks are golden, add 1 cup hot broth. Add fresh thyme. Bring it to a boil, then cover and lower heat to allow it to simmer for 15 minutes.
- In the meantime, toast hazelnuts in the oven or in pan for 5 minutes. Make sure they are golden on all sides. Use a sharp knife ro roughly chop them into halves or quarters.
- Once the leeks are cooked, remove lid and sprinkle chopped parsley and adjust seasoning. Stir one last time then serve hot. Sprinkle toasted hazelnuts.
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