Fresh Green Onion or Leek Dip

Toss in Blender or Food Processor.

Ingredients

8 oz ream cheese
2 small green onions or 1 large green onion or ½ a leek
soy sauce
evaporated milk, or yogurt or sour cream

Directions

1. Blend together, first three ingredients starting with a small amount of soy saucy. Continue to add soy sauce to taste.

2. Add milk or yogurt to make the consistency you prefer, depending on veggies or chips.

3. Prepare around 2 hours before use so onion vapours are subdued. Store in covered container in refrigerator. Will keep for several days and can be made up in advance for parties or pot lucks.

Note: Can use leeks or ½ regular white onion.

Beware: Toddlers will eat this dip with their fingers if it is left unguarded within their reach.

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Onion Soup

I often make a little or lot of onion soup, depending on how many onions with broken necks are left on the chill room shelf, where we keep the sign, “Use Me!” And, sometimes I use only the green tops and save the bulbs for cooking. I think the secret is to cook on low, until onions begin to caramelize a little.

This recipe is from April, who was a WOOFER at the Lien Farm several years ago. WOOFER, stands for Willing Worker on Organic Farms. If you want to know about WOOFING, you can find it on Google.

Ingredients
5 c thinly sliced onions. Use white and light green part of green onion. Dark green part can be chopped for garnish.
Chopped fresh garlic, 1 or 2 tsp.
6 Tbsp butter
1 quart stock or water (Bullion can be used)
1 Tbsp tamari
1/2 c dry white wine or beer
1 tsp nutmeg or pinch of cinnamon
1 tsp dry mustard
Dash of thyme
Several freshly ground peppercorns (to suit your taste)
Salt to taste
Some white or mozzarella cheese grated. Set aside.

Directions
1. Saute onions in butter until lightly browned.

2. Add mustard, thyme, spices, stock etc.

3. Simmer soup (covered) for 30 min.

4. Make toasted croutons in oven. (Could brush bread with olive oil or light margarine.)

5. Serve soup in small bowls. Top with croutons and shredded mozzarella or white cheese.

6. Bowls of soup and cheese could be set in oven briefly to melt cheese topping (but this is not necessary).

7. Serve and enjoy with your favourite salad.

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Vichyssoise (Leek and Potato Soup)

Contributed by Melba Rabinowitz. This recipe was a favorite the last two years.

1. Chunk 3 medium sized or 1 large leek. (Melba uses the whole leek while some people only use the leek bottom.)

2. Sauté the leek(s) in 2 Tbsp butter or margarine.

3. Add 4 cups or water, 1 or 2 bullion cubes, a pinch of curry, and 4 medium sized potatoes chunked or sliced.

4. Simmer until tender and then cool.

5. Run the mixture through a food processor or a blender.

6. Return to the stove and fold in 1 can of evaporated milk or 1 cup of cream. Add salt and pepper to taste.

7. Serve hot or cold. Top with either toasted almonds, pine nuts, sprigs of chives, or sprigs of cress.