*noisy trumpeting to get your attention*
It’s SOUP SEASON again and we’re beyond excited to let you know that Pesto Princess soups are waiting for you in the fridges of top SPAR stores in the Western Cape. They need to live in the fridge until needed ‘cos they’re fresh and free from preservatives.
We’ve redeveloped our soup recipes in time for winter to ensure that they’re vegan-friendly! So please share this news with your vegan and vegetarian friends who might struggle to find suitable, convenient meals.
May this recipe for a simple leek frittata served with our very own Creamy Carrot Soup rescue you on a day when you’re too busy to cook, or just low on dinner inspiration. Make soup part of your weekly meal plan and stash a few sachets in the freezer for that rainy day!
With thanks for your support, as always
PS For each soup sold Pesto Princess will contribute to a hot meal for a person in need, thanks to the unstoppable people over at Ladles of Love!
You will need
3 Tbsp butter (plus more for greasing)
350 g leeks (buy approximately 500 g and chop, wash and then weigh 350 g)
½ cup white wine
1 tsp salt
½ tsp pepper
½ cup cream
2 Tbsp Pesto Princess Sundried Tomato Pesto
1 pinch nutmeg
4 Tbsp hard cheese, grated
1. Preheat the oven to 180°C*.
2. Heat a large frying pan. Melt the butter and add the chopped leeks. Sauté gently for about 5-8 minutes until soft and bright green.
3. Add the white wine, salt and pepper to the leeks and cook, stirring often to de-glaze the pan.
4. Set the leeks aside to cool while you get started on the egg base.
5. Whisk together the eggs, cream, Pesto Princess Sundried Tomato Pesto, nutmeg and pepper.
6. Generously butter a pie dish and scoop the cooled leeks into the dish before pouring in the egg mixture.
7. Top with grated cheese and bake in the upper third of a pre-heated oven for ± 25-35, until golden and set.
* This frittata can also be made on the stovetop in a heavy frying pan. Cook the leek and egg mixture on one side until almost done, invert onto a plate and slide back into the pan to crisp up the other side.
Serve with a garnish of chopped chives and our Pesto Princess Creamy Carrot Soup!
Food Styling and photography by Michelle Parkin.