Rodoni Farms Favorite Fall Recipes
Cauliflower Leek Soup
- 2T olive oil
- 1 medium head of cauliflower, chopped
- 2 small potatoes, chopped into small cubes
- 6 leeks, sliced
- 4 cloves chopped garlic
- 4c. chicken broth
In a large soup pot sauté leeks and garlic several minutes. Add the rest of the ingredients and bring to a boil. Reduce heat and cook about 30 minutes. Add salt and pepper to taste. Use a Cuisinart or immersion blender to make desired texture.
Chopped Brussels Sprouts with Bacon
- ½ package bacon
- 2 lb. Brussel sprouts finely chopped
- 2-3 leeks
- 1 c. chicken broth
- Salt and pepper
In a large saucepan cook the bacon. Remove bacon and keep some of grease in pan or discard bacon grease and use olive oil. Sauté leeks for2-3 minutes and then add sprouts. Cook until sprouts turn bright green then add chicken broth and cover and cook for 8 minutes stirring frequently. Add crumbled bacon and serve.