Norwegian Leek Soup

Submitted by Heather

This soup may not look too exciting or impressive, but boy is it delicious.  Ever since I was a kid, our family would have a big Norwegian dinner to celebrate our Norwegian heritage (just one of the many countries our ancestors hail from). And at every celebration, we had this soup.  I think I could have done without the lutefisk or even the lefse, but not this soup.  It's creamy and flavorful and unlike any of the other soups I usually make.  My kids love it too, which is a plus, or I might eat the whole pot of it myself.  

3 large leeks, white and light green parts thinly sliced (discard dark green part)

3 medium potatoes, diced

2 medium carrots, diced or sliced

6 Tbsp. butter

1/2 C. flour

6 C. beef broth

1 tsp. salt

pepper to taste

chopped parsley

1 large egg yolk (optional)

Melt butter over medium heat.  Add sliced leeks and diced vegetables.  Cook 5 minutes while stirring occasionally, to prevent vegetables from browning. Add flour, stirring constantly; remove from heat and add beef broth all at once. Add salt. Return to heat and continue cooking gently until vegetables are tender. Beat egg yolk into soup tureen. Pour soup over egg yolk, a little at a time, stirring constantly. Season with more salt and pepper to taste. Sprinkle with chopped fresh parsley. Serve at once.

Note: I don't ever use the egg yolk and it always turns out wonderfully.

Source: I have no idea because we've used it for so many years.

Potato & Leek pan fried

Submitted by Lisa

The picture just doesn't do it justice!  The potatoes cooked like this are soooo yummy!  I hope you give it a try.  Very easy to make and quick.  These potatoes are the number 1 request of the kids.

8 potatoes washed

2 leeks (or 2 medium yellow onions)

2 cloves garlic

olive oil

2 tbsp butter

Roughly chop up the potatoes with the skins on.  Slice and wash the leeks or chop the onion into a fine dice.

Put 3 tbsp olive oil in a frying pan and add the potatoes and leeks/or onion.  I like to use a frying pan with a lid so I can put the lid on at the beginning to help cook the potatoes.

Stir them often.  When basically cooked through, keep the lid off and cook until you get a bit of a crisp edge on them.

Add in the garlic and cook for another 2 to 3 minutes.  

Take off the heat and stir in the butter and mix around until melted.  

**You should add salt and pepper as you go and to taste**

Serve it with any type of meat, we had grilled pork chops this time.  

(to change it up a bit you can add in chunks of zucchini or squash)

Pork Loin with Leeks

Submitted by Lisa Serves 6

2 pound boned pork loin 
salt & pepper to taste
3 tablespoons olive oil
2 cloves garlic, finely chopped
1 cup dry white wine ( I used chicken stock)
1 pound tomatoes, peeled, seeded and chopped 
(I used cherry tomatoes because I had them)

2 pounds leeks
1 tablespoons chopped parsley

Preheat oven to 350º F. Cut pork into 6 thick steaks, sprinkle with salt & pepper. 

Brown thoroughly in a casserole with olive oil and garlic, about 4 to 5 minutes each side. 

Add wine and tomatoes; 

cover and simmer 

15 minutes. 

Clean leeks, split, and slice. 

Remove pork from casserole, add leeks, cover and cook gently 5 minutes. 

Put pork on top of leeks, cover and cook in oven 40 to 50 minutes, until pork is tender. Sprinkle with parsley and serve.