This leek and potato soup is a satisfying dish. It manages to be smooth and creamy texture without the cream. To make this a paleo dish you could make it with sweet potatoes instead of potatoes.
Primal leek and potato soup
1 leek, chopped
3 medium potatoes, peeled and chopped
2 cups of chicken stock or bone broth
- In a large stock pot, heat the coconut oil on medium heat.
- Add the leeks and saute until soft, about 8-10 minutes.
- Add the chicken stock to the pot and bring to the boil. When the stock boils, add the potatoes and bring back to the boil. If needed add boiling water to cover the potatoes.
- Then reduce the heat to low, cover and simmer for 25-30 minutes, until potatoes are soft.
- Remove from the heat and blend until smooth with a hand mixer or blender.
- Divide among bowls and serve warm.
Cooked for the Russian entry of the Euro Cup and Plate challenge.
If you consult your Australia’s Sustainable Seafood Guide, you’ll want to choose fish which are ranked “Green – Better choice”, such as imported canned salmon, predominantly Sockeye (Red) and Pink Salmon. Coral trout are on the “Amber – think twice” rank, and Atlantic Salmon, cod and ocean trout are on the “Red – no” rank.
For choosing sustainable seafood:
Salmon and potato salad recipe (Russian)
2 organic, free-range eggs
3-4 boiled potatoes, peeled and cubed
2 tbsp olive oil
1 large red onion, chopped
1 fillet salmon
150ml white wine
2 tbsp fresh parsley, chopped
- Place eggs in a saucepan and cover with boiling water. Bring water to the boil and immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from the water, cool and peel.
- While the eggs are cooking, place potatoes in a saucepan with just enough water to cover. Bring to the boil, and cook for 10 to 15 minutes, or until tender. Remove from the heat, drain and set aside.
- Heat half the oil in a frying pan over medium heat. Brown the onions. Remove from the pan.
- Heat the other half of the oil in the same frying pan and sear the salmon both sides quickly over high heat.
- Turn down the heat and add the white wine. Simmer for 8 minutes.
- Flake salmon and spread it over the bottom of the serving dish. Spread the onions over the top, then drizzle over some mayonnaise. Top with potatoes, and a little more mayonnaise. Finally slice the eggs, and place on top. Drizzle with mayonnaise and garnish with the parsley.
- Chill for an hour before serving.
TIP – You could use tinned new potatoes to make it quicker and diabetes friendly.
Cooked for the French entry of the Euro Cup and Plate challenge.
Coq au vin
8 organic chicken drumsticks
1/2 bottle red wine
2 bay leaves
2 sprigs of thyme
250g bacon, diced
60g organic butter
1 large onion
1 tbsp oil
30g plain flour
1 litre chicken stock
125ml Rosso Vermouth
2 tsp tomato paste (puree)
1½ tbsp softened butter
1 tbsp plain flour
2 tbsp chopped parsley
- Divide chicken into pieces, if needed.
- Put the wine, bay leaves, thyme, salt and pepper in a bowl and add the chicken. Cover and leave to marinate, preferably overnight.
- Saute the bacon in a frying pan until golden. Lift out onto a plate. Melt a quarter of the butter in a pan, add the onion and saute until browned. Lift out and set aside.
- Drain the chicken, reserving the marinade,and pat the chicken dry. Season with salt and pepper. Add the remaining butter and the oil to the frying pan, and saute the chicken until golden. Stir in the flour.
- Transfer the chicken to a large saucepan or casserole dish and add the stock. Pour the Vermouth into the frying pan and boil, stirring, for 30 seconds to deglaze the pan. Pour over the chicken.
- Add the marinade, onion, bacon and tomato paste.
- Cook over moderate heat for 45 minutes, or until the chicken is cooked through.
Variation: Saute a handful of button mushrooms in butter and add to the mixture with the bacon.
1 kg potatoes
1 large onion
2 tbsp parsley, finely chopped
500ml chicken or vegetable stock
25g organic butter, cubed
- Preheat the oven to 180°C. Thinly slice the potatoes and onion (drag out the mandolin, if you have one).
- Build up alternate layers of potato and onion in a 20 x 10cm deep dish. Between each layer sprinkle with parsley, and season with salt and pepper. Finish with a layer of potatoes.
- Pour the hot stock over the top and dot with butter.
- Bake, covered with foil, on the middle shelf of the oven for 30 minutes. Check the potatoes and add more hot water or stock if needed to the potatoes remain submerged. Bake for another 30 minutes, or until the potatoes are tender and the top golden brown.