Tag: leeks

Gnocchi Leek Soup with Greens

Categories Recipes1 Comment on Gnocchi Leek Soup with Greens

Wowee, another January means Hangry Hannah turns 4! The final months of 2023 caused me to put this blog on the back burner as I focused on building up clientele in my private practice. During that time I was still cooking, so I am excited to share some of the recipes that I was making. I recently made this soup as during this past weekend we got hit with Winter Storm Ember. It comes from Bon Appetit’s Feb 2024 issue that focuses on ‘cozy’ recipes, which are right up my alley, especially at this time of year. The broth is light and lemony, but fills you up with the kale and gnocchi.

Ingredients

  • 1/3 Cup Vegetable Oil
  • 2 Large Leeks, white and pale green parts only, thinly sliced, divided
  • Salt & Pepper
  • 1 Lemon, halved, seeds removed
  • 2 TBSP Unsalted Butter
  • 1 Parmesan Rind [optional] + shaved parm for serving
  • 6 Cups Low-Sodium Vegetable Broth
  • 1 1lb package Shelf-Stable Gnocchi
  • 2 packed Cups of torn Tuscan Kale
  • Dill for serving

Let’s Get Cooking

Heat oil in a large pot. Cook 1/4 of the leeks, stirring occasionally, until deep golden brown and crisp, about 6-8 minutes. Drain through a fine-mesh sieve and set over a small bowl, immediately season with salt & toss to combine, set aside.

In the same large pot, heat 1 TBSP of the reserved leek oil. Cook lemon, cut side down, until deeply browned, about 2-3 minutes, and transfer to a plate.

Reduce heat to MED, melt butter in the pot. Add in the remaining leeks, season with salt, and cook until softened, without taking on too much color, about 5 minutes.

Return lemon to pot & add parmesan rind, broth, and few grinds of pepper; season with salt. Increase heat to high and bring broth to boil. Reduce heat to MED; simmer until reduced slightly and broth smells lemonly, about 15 minutes.

Using tongs, fish out lemon halves, squeezing gently to add some juice to pot & discard. Remove parm rind and discard. Add gnocchi to pot and simmer until cooked through about 5 minutes. Remove from heat, add kale, and stir until just wilted.

Ladle soup into bowls & top with dill + shaved parm + crispy reserved leeks; season with more pepper.

Cozy up & enjoy!

Made with Love,

Hannah

Potato Leek Soup

Categories Recipes3 Comments on Potato Leek Soup

It’s November, which means it’s time for hearty, soul-warming meals. This soup from Alison Roman gives you everything you need in a soup, the texture from the potatoes, the grassiness from the dill, and the creaminess from the sour cream, it’s perfect. I love the extra vinegar-iness as the finish for a little something special on the palate.

Ingredients

  • 2 TBSP Olive Oil or Unsalted Butter
  • 2 LBS Waxy Potatoes, fingerlings, sliced about 1/2″ thick
  • 2 Leeks (the whole thing) chopped and rinsed well
  • Salt + pepper
  • 6 Cups Vegetable Broth
  • 1 Large Bunch of leafy greens, [kale, swiss chard, spinach] stems removed and torn into bite-sized pieces
  • 1/4 Cup Sour Cream + more for serving
  • 1 TSP White Wine Vinegar
  • 4 Scallions, thinly sliced
  • 1 Cup Dill, coarsely chopped

Let’s Get Cooking

Before getting started be sure to really WASH the leeks, a lot of sediment gets caught in the leaves and you want to make sure to get it all clean. Let the leeks sit in a bowl of water, while you are prepping the rest of the ingredients.

Heat the olive oil in a large, heavy bottom pot over MED-HIGH heat. Add in the potatoes + leeks + salt + pepper.

Stir occasionally until the leeks are bright green and have started to break down about 5-8 minutes. Add in water + bouillion/broth and bring to a simmer. Simmer until the potatoes have started to fall apart and the broth has reduced, about 30-40 minutes. Smoosh a few of the potatoes with a wooden spoon [or whatever] to thicken the soup a little more.

Add in your greens and stir them into the soup, wait about 3-5 minutes and allow them to wilt. Add in the sour cream + vinegar and let simmer for another minute. Season with more salt + pepper + more vinegar if you’d like!

Serve the soup in bowls and top with more sour cream + LOADS OF DILL + more black pepper. I also liked another dash of vinegar.

Serve with some crispy crunchy bread, optimal for dipping!

Made with Love,

Hannah