Trim and slice the leeks, rinse well, and drain.
Heat the oil in a large soup pot and sauté the leeks with salt and pepper until soft, about 10 minutes.
Add about 3 cups/750 ml water, slap the lid back on, and cook until are tender, about 15 minutes.
Add the spinach, peas and lettuce and let wilt into the liquid.
Purée with an immersion blender.
Press through a food mill into a clean saucepan.
Reheat, boiling down the soup a bit if it is too watery, or adding water if it is too thick.
Stir in the cream or milk, to desired consistency.
Serve with chopped fresh mint and a squirt of lemon juice to taste.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 3h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 4h ago