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Recipes With Leeks


 Leeks Pulusu


1 cup of leeks

2 tsp of rasam powder

A few curry leaves 

1/2 tsp of cumin or jeera powder 

1/2 tsp of turmeric powder 

3 tbsp of oil

1/2 tsp of black mustard seeds 

1/2 tsp of hing or asafoetida powder 

1 lime-sized ball of tamarind soaked in some water 

A few fenugreek seeds

 Heat 2 drops of oil in a pan and add the mustard powder and fenugreek seeds. Roast on a low flame until dark brown and nearly burnt. .Once the spice powders are a dark brown, turn off flame and add some curry leaves, leeks, jeera powder, and turmeric powder.Mix well. Add enough water to this and let it come to the boil. As this fries up a bit, squeeze the juice out of the soaking tamarind. Add up to 2 cups water and extract as much juice as possible and discard the pulp. Add this tamarind extract to the cooking onions.Bring to boil and let it simmer. Add salt and continue to simmer for 5-8 mins until the pulusu thickens. Mix 1tsp of rice flour, rasam powder and 2 tsps of water. Add to the Pulusu in the end and give one final boil. Garnish with cilantro leaves.

Potato Leek Soup

1/2 stick butter

6 potatoes peeled and cut into 1cm pieces 

1 small onion cut the same size 

1 cup white parts of leeks sliced

 3 cups vegetable stock

2 tbps whipping cream

1/4 cup low-fat milk

To top

the white part of 1 leek

a small stick of butter

finely chopped chives

Melt the butter in a heavy saucepan. When it foams, add the potatoes, onion and leeks and toss them in the butter until they are well coated. Season well with salt and freshly ground pepper and toss again. Put a parchment paper on top of the vegetables, then cover the pan with its lid. Cook over a gentle heat for 10 minutes, or until the vegetables are soft.

Uncover the pan and discard the paper. Pour in the stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. 

Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of the cream and all of the milk.

To finish the soup, finely shred the white leek and gently cook it in the hot butter for a few minutes until it is softened . Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

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