Potato Leek Soup and biscuits….all Paleo baby…

I just wrote the most eloquent, inspiring blog post of all time…and then somehow it just POOF, disappeared. So much like Tenacious D once sang, “this is not the best blog post in the world, this is just a tribute…”

A few months back, Nick and I started doing a CSA program with the local farmers in the Santa Barbara area. One day we opened up our box, and inside was this long, skinny, green, confused-onion looking thing. After a few weeks of letting those “weird things” wither and die in the back of our fridge, I started asking around. What I have found is that these WEIRD green confused-onion looking things, are indeed leeks. Now you are probably thinking one of two things “Oh, I’ve never seen a leek..hmm” or “really? You didn’t know what a leek was?” For those of you who thought the latter…I am from Northern Maine…’nuff said (random tangent coming: something I’ve realized is that I ALWAYS capitalize Northern as if that is part of the name…it’s not…but really, Northern Maine is a whole other cookie from Southern Maine…so they might as well be two different states).
Once I knew what a leek was, the only thing that immediately came to mind that I had ever heard the word “leek” used in was a leek soup. After looking up a leek soup recipe, I found that it is already pretty paleo! Yay! Plus, this soup is deeeelicious…like “mmmmm” and “ahhhhh” good. Check it out:

 

 

Potato Leek Soup (by Simply Recipes)

Prep time: 5 min                Cook time: 30 minutes

Ingredients

  • 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
  • 2 Tbsp butter
  • 2 cups water
  • 2 cups chicken broth (or vegetable broth for vegetarian option)*
  • 2 lbs potatoes, peeled, diced into 1/2 inch pieces
  • Marjoram – dash
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
  • Tabasco sauce or other red chili sauce
  • Salt & Pepper

*If cooking gluten-free, be sure to use gluten-free broth.

Method

1 Cook leeks in butter with salt and pepper in a medium-sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Yield: Serves 4-6.

 

Some of you may be thinking this is not paleo because of the potatoes. To each their own…Lorein Cordain is OUT on potatoes, but there are some resources that say it’s a grey area, and that they are okay every once in a while. Hey, if you’re going to eat them every once in a while, might as well eat them in this soup…it’s sooooooooo good!

Now, what goes better with soup than a biscuit? Nothing, I KNOW! Although I must admit that I didn’t have the pleasure of making these two things together (which I regret, but will learn from in the future!)…I think I should give you the chance to be smarter than me…make the right choice…make these together 🙂

 

 

 

Almond Rosemary Biscuits (from Multiply Delicious)

2 1/2 cups blanched almond flour, plus 1/2 cup for dusting

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 cup coconut oil, melted

2 eggs

1 tablespoon honey (optional…but recommended)

1 tablespoon fresh rosemary, chopped

Instructions:

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

Combine almond flour, salt, baking soda, and rosemary in a bowl.  In a separate small bowl, whisk together eggs, honey, and oil.  Mix wet ingredients into dry until a nice dough forms.

Lay one sheet of parchment paper down on a flat surface and sprinkle with 1/4 cup of almond flour.  Place dough in center of parchment paper and sprinkle with additional almond flour.  Place another sheet of parchment paper over dough and roll dough into 1-inch thickness.  Using a biscuit cutter cut rounds out of dough.  Place biscuits on prepared baking sheet.

Bake biscuits for about 12 to 15 minutes or until golden.

*Makes about 12 to 15 biscuits.*

 

 

You are so welcome 🙂 Bon appetite!

 

 

Much love,

Jen

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One thought on “Potato Leek Soup and biscuits….all Paleo baby…

  1. Julissa says:

    Thanks for sharing, these recipes look scrumptious!!! I agree about the potato…. I think having a white potato on occasion instead of a grain filled muffin is a better choice & more satisfying 🙂
    Here is a favorite website of mine for gluten free almond flour baking
    http://www.elanaspantry.com/ the author is Elana Amsterdamn & she is known in the paleo world for her tastes treats 🙂 however, she does use agave & cheese in some of her recipes. I just substitute the agave for honey or grade B maple syrup & we use organic “raw” cheese occasionally too!
    Also check out thespunkycoconut.com. Have a great sunny day!

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