Potato Spinach Leek Soup

     April brings spring. When you live in the South the temperatures are already rising. We've still had lingering cold nights and chilly mornings, but as the month ends they are fewer and farther between. I've been wanting to try out leeks for a long time and decided earlier in the week that soup was the way to start. This is perfect for those lingering cold nights and great for the terribly stormy nights we've been having lately.

Potato Spinach Leek Soup

 

 

Soak leeks in water to get all the grit gone!

Ingredients:

1 Tbsp. olive oil

3 Leeks, trimmed, tender parts only.

2 Cups fresh baby spinach

1 Clove garlic, minced.

3 Large russet potatoes, peeled and chopped.

32 Oz. chicken broth

1 Cup half-and-half

Salt to taste

Parmesan for garnish, optional

 

Directions:

 

1.  Heat oil in medium soup pot to med-high heat. Cook leeks, stirring often until soft. Reserve 1/4 cup cooked leeks for garnish. Add garlic to pot and cook for 2 minutes with leeks.

Add chicken broth and potatoes. Bring heat to high and cook covered for 10-15 minutes until potatoes are tender.

 

 

 

3. Add half-and-half , spinach, and salt to taste. Spinach will wilt. Working in batches, puree soup in blender. Garnish with reserved leeks and parmesan. Enjoy with crusty bread and a nice salad.

 

 



This is a great comfort food. Mr. P really liked it and he usually doesn't prefer any kind of potato soups. As for me, I'm a soup fan already so this was right up my alley. What are your favorite soups? I'm thinking of trying out cold soups this summer!
 

Pink Lemonade Bundt Cake With a Citrus Honey Sauce

*Disclaimer*
This post has been sitting in the draft box since October. I caught a terrible cold that turned into a terrible cough. It took me a whole month to get completely better and the winter then decided to fly by. I'm a horrible blogger, but I will become a consistent, reliable blogger eventually!  *

Mr. P had family in town recently and we all got together at his grandparents. Conflicting work schedules usually hinder us from attending many family events or creates a mad dash for us to make it in time. Somehow the stars aligned just so and we were both off work on the same day. I used my time before hand to bake. I haven't made a sweet treat in a while and a family dinner is the perfect opportunity.

I'm beginning to have an overstock of boxed cake mixes that are taking up too much space. I prefer to make my desserts from scratch but sometimes it's easier to spruce up a box mix. I used a Pillsbury Pink Lemonade mix. I added some extra lemon flavor by adding a little lemon juice to the batter. If you would prefer to make your cake from scratch I would follow a lemon cake recipe and add pink coloring. You could also use a lemon flavored box mix and add the coloring if you can't find the specific Pink Lemonade mix. What makes this cake special is the homemade citrus honey sauce and candied lemon slices that garnish it. I chose this sauce over a traditional powdered sugar glaze because it's a larger quantity and the leftover sauce has multiple uses. It also adds the pop this box mix needs.

Pink Lemonade Bundt Cake with a Citrus Honey Sauce

Ingredients: for the cake

Pink Lemonade box cake mix
1/4 cup lemon juice
The next three Ingredients will vary depending on mix used. Follow specifics on the recipe you have chosen.
3 eggs
1/3 cup vegetable oil
1 1/3 cups water

Ingredients: for the sauce
1 cup orange juice
3/4 cup lemon juice
1/4 tsp. vanilla extract
5-6 tbsp. honey
2 small lemons sliced
White granulated sugar for candied lemon slices
Powdered sugar, enough for decorating.


Directions:

1. Pre-heat oven to 375° F. Spray bundt pan with non stick spray/bakers spray.
Follow cake mix instructions adding a quarter cup of lemon juice. Mix for two minutes until smooth. Pour batter evenly in bundt pan.

2.  Bake for 32-35 minutes, follow your box mix or cake recipe directions.

3.  While the cake is baking start the sauce. Combine all liquids into a sauce pan. Add lemon slices. Heat on medium heat to boil and simmer for 10-15 minutes. Until slightly thicker. Let cool while cake is baking.

4.  Remove lemon slices onto a lined baking sheet. Sprinkle sugar over slices.
When cake is done and a toothpick inserted comes out clean allow to cool for ten minutes before removing to baking rack. Place lemon slices in oven and bake for ten minutes. Broil for two minutes. Let slices cool.

5.  Once cake is cool to touch place in a shallow pan or plate. Poke a couple of holes throughout with a skewer. Pour a generous amount of sauce on the bundt cake. Leaving about a cup leftover.
Let cake absorb sauce and sit for about half an hour.
Decorate with the candied lemon slices and powdered sugar.

You can store the leftover sauce in the fridge for about a week or so. It will become more syrupy with time.

You could throw in some orange or lemon slices in a tupperware and let soak for two days. Japanese style citrus dessert.

or

Add it to your sweet iced tea!