Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

BRAISED LEEKS

This is a very simple side dish with great fl avor
and texture.
SERVES 4

8 small or 4 large leeks
1 teaspoon olive oil
1 cup low-sodium vegetable stock
(see page 288)

Cut off the curly root ends of the leeks as well
as the upper green leaves. Discard the roots and
save the greens for stock. Remove the two
outer sheaths, which can trap dirt as the leek
grows. Wash carefully, dislodging any dirt hid­
ing in the next few sheaths. If you have to use
large leeks, cut them in half lengthwise and
clean carefully.
Heat the oil in a skillet over medium-high.
Sauté the leeks to brown slightly. Pour in the
stock until the leeks are half covered, bring to a
boil, reduce the heat, cover, and simmer 30
minutes or until tender.

Per serving : 97 calories, 2 g fat, 0 g saturated fat, 20 g
carbohydrate, 2 g protein, 3 g dietary fiber, 62 mg so­
dium. Exchanges: 3 Vegetable

LEEK, BEAN, AND



SPINACH SOUP

What a splendid kitchen-garden soup for late

summer, when our beans have matured in their

pods!

SERVES 4

3 medium leeks

3 cups low-sodium vegetable stock

(see page 288)

1 (15-ounce) can navy beans (or other white

beans), rinsed and drained*

1 teaspoon dried thyme or 1 tablespoon

chopped fresh

1 teaspoon dried basil or 1 tablespoon

chopped fresh

1 cup chopped Swiss chard or New Zealand

spinach

2 tablespoons toasted pine nuts

*You can also use precooked fresh dried beans in

their pods in late summer.

Chop the white parts of the leeks, saving the

green parts for stock. Pour the stock into a

large pot and add the leeks. Bring to a boil, re­

duce the heat, and simmer 10 minutes or until

the leeks are tender.

Pour the soup through a strainer. Return the

liquid to the pot and reserve ¼ cup of the leeks.

Measure the beans and reserve ½ cup. Whiz

the remaining leeks with the remaining beans

in a blender or food processor, using enough

soup liquid to make the solids go around.

Add the pureed vegetables, thyme, and basil

170 • GROWING AT THE SPEED OF LIFE