Tag Archives: leek

Asparagus And Pea Soup

image

Locally grown asparagus is back on the shelves in Western Australia, if only for too short a season. I have to make the best of it!

Along with dipping spears in runny eggs and cooking them on the barbecue this is another favourite of mine. Less so for the middle son who hates asparagus with a passion! So, I liquidise this soup for him and wave the bag of frozen peas around to avoid questions!

For the adults, I like to leave the the soup as is, the vibrancy of the greens is gorgeous!

Serves 10.

Ingredients

30mls olive oil

2 leeks, white part only, quartered lengthwise, cut into 1 cm chunks and washed

2 bunches fresh asparagus, around 400g, stalks cut into 1cm chunks, tops intact

400g frozen baby peas

1.8litres chicken or vegetable stock

salt and pepper

Method

Heat the oil in a large pan, add the leaks and soften over a medium heat for 10 minutes.

Add the stock and bring up to a simmer, add the peas and asparagus stalks, bring back up to simmer and cook for 3 minutes.

Check seasoning.

Ladle into warmed bowls and sprinkle over the asparagus tips.

Lamb, Leek and Feta Burgers

image

Not your traditional burgers but absolutely delicious!

They are full of flavour so I don’t put any sauce in the buns or rolls, instead an avocado adds moisture with some sliced tomato on top.

The boys often add different vegetables to their rolls, capsicum and carrot sticks are popular!

For the gluten free option I serve the burger on avocado with a green salad and a tomato and onion salad.

Serves 4-6.

Ingredients

500g minced lamb

1 leek

2 tablespoons Greek yogurt

1 tablespoon ground cumin

10g chopped parsley

5g chopped dill

2 cloves garlic, crushed

100g feta

salt and pepper

Method

Prepare the leek, top and tail, cut into quarters lengthwise and then chop into 1cm pieces.

Wash and drain, set aside.

In a large bowl, combine the lamb, yogurt, leek, cumin, parsley, dill, garlic and salt and pepper.

Us your hands to mix it all well.

Now crumble the feta into the bowl and again, using your hands, mix well.

Cover and set aside for 1-4hours in the fridge if you have time.

Heat the barbecue or frying pan to a medium to high heat.

Take the meat and form into burger shapes, depending on size you should have 4-6 patties.

Place on the barbecue or pan and cook for 5-8mins depending on thickness.

Turn the patties over and cook for 5-8mins again until cooked through.

Serve in buns with avocado and tomato.