Friday, August 21, 2009

Lunch: Leek Soup and Vanilla Chocolate Chip Custard...

 Leek soup is easy and good!
This is an approximate recipe as I didn't measure, gulp.
12 cups chicken bone broth
2 large leeks, soaked in water and cleaned, sliced -tops too!
1 large carrot, finely chipped
5 potatoes, peeled and diced
2 t minced garlic
(The seasonings are approximate, but if you use these in the right proportions with chicken bone broth, you get a soup that tastes almost like Campbell's!)
Rosemary (about 3/4t)
Thyme (about 1/2 t)
Sage (about 1/4 to 1/2 t)
Fresh Ground Black Pepper
Sea Salt to taste
Simmer for about 40 minutes and beat 3 egg yolks in a small glass bowl.
Scoop out one cup of hot broth and beat in to the yolks, then add back to soup pot and cook 10 more minutes.
We served the soup with this custard.
I offered to make Chocolate-carob Custard but they asked me to try Vanilla with Chocolate Chips! I'm game!
This one is made-almost- the same way!

6 eggs
1 cup of cane sugar (you could reduce this to about 2/3 cup and still be sweet)
2 cups milk
1/2 cup plain flour
pinch of salt
2 t vanilla (just 1 if not using carob)
Spray 2 pie plates. (May flour if you want a more crust-like bottom)
Pour into pie plates and sprinkle in 1/4 cup chocolate chips in each plate.
(They will sink.)
Bake at 350 for 30 minutes!
Cool slightly before slicing.

1 comment:

Joy said...

The soup is gluten free!! Woohoo will have to try!