Stuffed Leek with Country Ham, Swiss Cheese and Mushrooms Braised with Garden Vegetables

Leeks are mostly used for soups. In this class, you will learn a new way to cook leeks. This is an easy recipe to follow and very cost efficient. First, the leeks are blanched. Next, they are stuffed with country ham and vegetables. They are then braised in the oven for 30 minutes with tomatoes and fresh herbs from the garden. 

Peach and Rhubarb Soup with French Meringue and Caramel

This is a refreshing and simple dessert to make. You need to make sure to get some well ripe peaches to make the soup even better. You will be making French meringue and caramel to go with your soup. Chef Patrice will demonstrate good cooking technics in this class that can be used for many other recipes.

Stuffed Leek with Country Ham-Peach and Rhubarb Soup with French Meringue

$5.00 / 30 days
$19.95
$15.00 / month

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Author:

Cooking Live

Tags:

leeks
country ham
French meringue
rhubarb

attachments
Ingredient list for Stuffed leek with country ham-White peach and rhubarb soup with French meringue and caramel.docx

Ingredient list for Stuffed leek with country ham-White peach and rhubarb soup with French meringue and caramel.docx
Suggested kitchen equipment for stuffed leek and rhubarb soup with French meringue.docx

Suggested kitchen equipment for stuffed leek and rhubarb soup with French meringue.docx