Estella’s Rosemary Leek and Potato Soup

Ingredients:

3 Stalks of leek

3 Potatoes

5 Cups of water

1/2 Sprig crushed rosemary or 1 tsp. powdered rosemary

3 Tbsp. Olive oil

1 tsp. Salt

2 Crushed cloves of garlic

1 Diced onion

1/2 cup Heavy cream

Optional: 1-2 tbsp Flour

Cut the pale part of the leek stalk into quarter inch rounds.  Cut the potatoes into bite sized chunks.  Put the water onto boil in a 2 quart pot.  You may add the potatoes and leeks as soon as you have them chopped up.  Strip the rosemary from the stalk by going against the direction of the leaves.  Crush or chop up.  Add rosemary, olive oil, salt, garlic and onion to pot.  Boil till potatoes till tender.  Remove three cups of soup and chunks of vegetable into a blender or food processor and blend till smooth.  Reintroduce the blended soup to 2 quart pot and add cream.  Stir and reheat for only a couple of minutes if needed.  Don’t boil or you will curdle the cream.    If the soup is still too thin you may take 1-2 tbsp of flour and rehydrate it in a separate bowl with 3 tbsp of water.  Whisk well till no clumps.  Slowly add to soup while stirring.  Keep heat on low.  Wait a couple minutes for it to have a chance to thicken.  Taste and adjust for salt.  May be served hot or refrigerated and served cold.

 

Paleo Turnip Hash Casserole

This is a wonderful breakfast dish, as well as dinner dish.

Ingredients:

6 strips bacon, chopped

bacon fat

1 pound turnips, shredded

1 teaspoon sea salt

1/4 teaspoon coarse ground black pepper, plus more for the top

1 can coconut milk

2 leeks, sliced

pinch of nutmeg

4 scallions, sliced

6 – 9 baby bella mushrooms, minced

  1.  Preheat the oven to 350 degrees.
  2. Cook bacon. Reserve the fat.
  3. Shred the turnips and transfer to a large mixing bowl.
  4. Add bacon fat, sea salt, black pepper, coconut milk, leeks and nutmeg to turnips and mix to combine.
  5. Transfer turnip mixture to a 2 quart oblong baking pan.
  6. Scatter minced baby bellas followed by layer of scallions across top of turnip mixture.
  7. Scatter chopped bacon across the top for the final layer.
  8. Sprinkle with black pepper and bake for 45 – 60 minutes or until topping gets crispy.

 

NOTES:

  1. Use a slotted spoon to serve as their will be quite a lot of liquid in the baking dish.
  2. Serve leftovers by reheating in skillet with melted butter.