Cream of Leeks
6 or 7 leeks
1 bulb of fennel
2 or 3 potatoes
1 onion (optional)
salt and pepper
olive oil
1. Wash the vegetables well, peel the potatoes, chop up so that the cooking time is reduced and put everything into a pan with plenty of water.
2. Boil until all the vegetables are soft, then put through the mixer and season to taste.
Add a dash of olive oil if liked.
Lentil soup
(serves 4)
Preparation time: 1 hour
Serve hot with fresh bread.
4 dl. (10 oz.) red lentils
8 dl. (1 pint 8 fl oz.) vegetable stock
3 medium onions, finely chopped
2 courgettes, diced
4 carrots, diced
3 cloves of garlic, crushed
3 tbsp. olive oil
Thyme and basil, 2 tsp. each
Salt and pepper to taste
1. Wash the lentils in cold water until the water runs clear. Put them in a pot together with the stock and bring to a boil.
2. Add the vegetables and let it all simmer over a medium heat for about 20 minutes. Towards the end, add the garlic and the oil. Season with pepper and salt.
Vegetable Consommé
Onions or leeks
1 tomato
1 carrot
1 stalk of celery
1 potato
seasonal green vegetables
olive oil
salt
semolina (coarsely ground durum wheat)
1.Wash all the vegetables and put them in a pan with plenty of cold water. Bring to the boil. Cook for about three quarters of an hour.
2.Take out the vegetables and put aside. Put the pan of cooking water back on the heat and add a couple of teaspoons of semolina – not too many, as a consommé is not thick – after 6 to 8 minutes, take the pan off the heat.