Classic Leek & Potato Soup, and Tomato Basil Tart

Shopping List:
1 pkg of 2 – 8” pie shells
Gordon’s Goat Dairy goat Cheese or Bright’s Feta Cheese
2 pints grape tomatoes
Fresh pesto
Basil leaves
Butter
Milk
1 qt box of Potatoes
1 bunch Leeks
2 stalks celery
1 lemon
Vegetable or Chicken Broth
Peaches
Whipping Cream

Recipe for Tomato Basil Tart:
from The Ontario Table by Lynn Ogryzlo

2 - 8” pie shells
140 g Gordon’s Goat Dairy Cheese (or Bright’s Feta Cheese if preferred)
1/3 cup fresh garden pesto
2 pints red grape tomatoes
Basil leaves for garnish
1. Prebake the empty pie shells at 375F for 15 minutes.
2. Mix the goat cheese and pesto together. Season and spread it on the bottom of the cooled pie shell.
3. Fill the tart in with grape tomatoes.
4. Bake for an additional 25 min or until the filling bubbles.
5. Remove from oven and allow to cool. Garnish with fresh shredded basil.

Recipe for Classic Leek Potato Soup:
from The 2011 Milk Calendar
1 tbsp (15 mL) butter
3 leeks, white and light green parts only, thinly sliced
2 stalks celery, thinly sliced
Salt and pepper
3 large baking or yellow-fleshed potatoes, peeled and diced (4 cups/1 L)
2 cups (500 mL) reduced-sodium vegetable or chicken broth
2 cups (500 mL) Milk
2 tbsp (30 mL) freshly squeezed lemon juiceions
In a pot, melt butter over medium heat. Add leeks, celery and 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper and cook, stirring often, for 5 min or until leeks are tender. Add potatoes, broth and 1 cup (250 mL) water; cover and bring to a boil over high heat. Reduce heat to medium-low and boil gently, covered, for 15 min or until potatoes are soft. Remove from heat.
In a blender, in batches, or with an immersion blender, purée about half of soup until smooth, leaving half chunky. Return to pot, if necessary. Stir in Milk; heat over medium heat, stirring often, just until steaming (do not let boil). Stir in lemon juice and season to taste with salt and pepper.

Recipe for Peaches & Whipping Cream:
Whip whipping cream. Sweeten with maple syrup, honey or sugar. Add Almond flavouring, or vanilla, to taste. Peel and slice fresh Red Haven peaches. Enjoy!