A collection of Rod's favorite recipes

  • 1 large leek
  • 3 Tbsp. roughly chopped celery stalks
  • 1 large onion , roughly chopped
  • 2 bay leaves
  • 1 quart chicken or vegetable stock
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1 large ripe Hass avocado , pitted, peeled and mashed
  • Juice from 1 lime
  • 1 small bunch of scallions , finely chopped
  • 1 small bunch of cilantro , finely chopped
  • Salt
  • Freshly ground black pepper

Serves 8

Trim the root end of the leek, cut off the tough green leaves, cut the leek in half lengthwise and rinse well to remove any grit. Roughly chop the leek.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the leek, celery and onion, and cook for about 5 minutes or until the vegetables soften. Add the bay leaves, stock, coriander, cumin, avocado and lime juice and simmer for about 10 minutes.

Season with salt and pepper to taste. Ladle into bowls and serve topped with the chopped scallions and cilantro to taste.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: