Meldreth Matters, March 2022

In Praise Of … … Leeks This month we showcase leeks. A member of the onion family, the leek is a versatile spring vegetable that, chopped and combined with carrot, celery and onion, makes a great base for soups or stews. Its mild, sweet flavour also partners well with butter and cream in sauces, soufflés and gratins. It can be made into a smooth, creamy leek soup that's full of flavour, mixed with cheese and bacon in a tart or made into a light pasta dish with smoked salmon and pepper.

Here are three recipes to celebrate leeks in all their glory. Enjoy.

Leek, courgette and potato soup Prep time 15 min, cooking time 30 min, serves 6 Ingredients 1 tbsp oil 1 large courgette grated 2 leeks finely sliced 30g fresh parsley chopped 2 large potatoes peeled and chopped Good pinch of salt and pepper 1.5 litres Vegetable or chicken stock 50ml double cream Method Heat the oil in a large pan and add the courgette, potatoes and leeks.

Cook for 3-4 minutes until starting to soften. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.

Add the chopped parsley and whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream, heat through and serve.

Leek, Bacon and Mozzarella Tart Prep time 15 min, cook time 25 min, serves 6 Ingredients 1 tbsp olive oil 2 leeks, thinly sliced 37