Leek Jaune Gros do Poitou

Fast growing, thick and stocky ‘shanks’ with excellent flavour and attractive yellow-green leaves.

BAKE – STIR-FRY – SALADS – CASSEROLES – SOUPS

CAN BE USED IN:

SOWING DIRECTIONS

When
All year round in warmer climates, Spring and Summer in cooler regions.
Where
In seed trays of seed-raising mix.
How Sow
Sow seeds 5mm (┬╝in) deep, cover, firm down and keep moist.
Care
When 12cm (5in) tall transplant to cropping position 15cm (6in) apart with 30cm (12in) between rows. Water but do not firm plants in.
Harvest
As you need.
Sow:
-Spring
-Summer
-Autumn
-Winter
Harvest:
As you need.
Soil type:
-well drained

Availability: In stock

$4.35

Potato & Leek Soup

Ingredients

- 1 tablespoon olive oil
- 1 large leek, chopped
- 2 garlic cloves, crushed
- 500g sebago potatoes, peeled, chopped
- 1 litre chicken stock
- 1/3 cup sour cream
- 2 tablespoons finely chopped fresh chives

Instructions

1) Heat oil in a large saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 3 minutes or until leek has softened. Add potato. Cook, stirring, for 5 minutes.

2) Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.

3) Blend, in batches, until smooth. Serve.