Ingredients
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For the Apple and Leek Soup
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2 Leeks
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2 Tablespoons Olive Oil
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1 medium Onion
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2 Granny Smith Apples
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1 Garlic
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2 cups low-sodium Chicken broth
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2 cups Water
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1 teaspoon Kosher Salt
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¼ teaspoon Black Pepper
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For the Pork Quesadillas
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2 leftover Pork
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1 teaspoon Grapeseed Oil
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4 whole wheat Tortillas
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1 cup grated white Cheddar Cheese
Directions
Apples in spring may seem off, but there are still some varieties at the market that hold up well in soups and offer up sweetness, like the Granny Smiths used in this recipe. Quesadillas are the perfect companion to soup.
Steps
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1
Done
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For the Apple and Leek SoupCut the leeks lengthwise in half and wash thoroughly to remove any dirt. Drain and pat dry, then coarsely chop. |
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2
Done
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Heat the oil in a 4-quart Dutch oven or other heavy pot over medium-high heat. Add the leeks, onion, apples, and garlic and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. If desired, remove and reserve 1/4 cup of the sautéed leeks, onions, and apples for the soup garnish. |
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3
Done
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Add the broth, water, salt, and pepper, bring to a gentle simmer, and cook for 20 minutes, until softened. |
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4
Done
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Puree the soup in batches in a blender or food processor until smooth. Serve warm. |
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5
Done
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For the Pork quesadillasHeat a small sauté pan over medium-high heat. Warm the pork chop slices, then remove from the pan and set aside |
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6
Done
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Lightly brush the pan with the oil. |
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7
Done
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Warm the tortillas on both sides. Spread ¼ cup of the cheese over half of each tortilla, followed by one-quarter of the pork slices. Fold the tortillas over and warm in the pan until the cheese is melted. |
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8
Done
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Cut the tortillas in half and serve warm with the soup. |
