Leek And Pea Dip Recipes

PEA AND LEEK DIP

Steps:

• Halve, slice, wash the leeks well and drain. Heat the oil in a skillet over medium heat. Add the leeks and cook until softened but not brown, about 5 minutes. Add the peas and continue cooking until the peas are thawed and bright green, about 3 minutes. Transfer the peas and leeks to a blender along with the sour cream, salt, parsley, and lemon. Blend on low until smooth. Garnish with the scallions.

LEEKS & PEAS IN LEMON BUTTER

Steps:

• Boil the leeks in salted water for 6 mins until tender, but still holding their shape. Drain, leaving a little water in the pan, then return the leeks to the pan. Place over a low heat and stir in the peas and butter, cooking until the butter has melted and the peas are hot. Add the lemon juice, season with salt and pepper and serve straight away.

POTATO, LEEK, AND PEA SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
• Stir potatoes and chicken broth into the leeks and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until potatoes are tender, about 12 minutes.
• Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
• Pour the soup into a blender, filling the pitcher no more than half full.
• Hold down the lid of the blender with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
• Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.

BUTTERED PEAS & LEEKS

Steps:

• Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.

LEEK DIP

Steps:

• In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt and pepper. Refrigerate 2 to 3 hours, until well chilled.

LEEK AND PEA DIP

Steps:

• Heat the oil in a large saucepan on medium and add the leek and garlic, stir, cook stirring occasionally, for 6-7 minutes or until the leek is soft.
• Add the peas and stock to the pan and cover and cook over a low heat for 5 minutes or until the peas are just tender and set aside to cool for 10 minutes.
• Put the leek mixture and chickpeas in a small food processor or use a handheld blender and blend until almost smooth (leave a little chunky).
• Transfer to a small serving bowl and add the mint and lemon juice and season with pepper and stir to combine.
• Top with mint to serve and accompany the dip with the asparagus, carrot, cucumber and celery sticks.
• NOTE - to blanch the asparagus, first fill a large bowl with iced water and set aside and then bring a large saucepan of water to the boil and add the asparagus and cook for 1 minute and then drain well and transfer to the iced water and set aside for 3 to 4 minutes or until well chilled and drain.