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Police Name Man In Custody Over Leek Cannabis Factory
Police have charged a 33-year-old after shutting down a cannabis factory in North Staffordshire. Officers discovered the grow in Leek on Friday with cops sharing images of the illegal enterprise.
And yesterday Qimi Metaj appeared before magistrates in relation to the set-up - before being remanded in custody. StokeonTrentLive reported how the cannabis factory was discovered by response officers who had worked with a local PCSO.
Today a spokesman for Staffordshire Police said: "A man has been charged after we found a cannabis grow in Leek. Qimi Metaj, aged 33, of no fixed address, appeared at North Staffordshire Justice Centre yesterday (August 21) charged with producing cannabis and being concerned in the production of cannabis. He has been remanded in custody."
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Leveled-Up Potato Leek Soup
Contributor Christian Reynoso learned the hard way that using a blender to make creamy potato-leek soup can be a bit of a gamble. The purée easily goes gummy—and even if it doesn't, the results are less dynamic and interesting to eat than a soup with creamy chunks of potato and caramelized pops of leek. This version of the classic pairing forgoes blending entirely, resulting in an easy potato soup with lots of texture and minimal cleanup.
Choose small waxy potatoes like fingerlings or Yukon Golds over starchier Idaho or russet potatoes (don't worry about peeling them unless you really want to). And try to find smaller-sized leeks that'll match the potatoes' circumference and fit easily into your soup spoon when sliced into rounds. The green parts of the leeks are too tough to eat, so trim them and reserve to make a batch of homemade vegetable broth.
The bulk of this recipe's prep time is spent on the gremolata topping—but it's optional, so feel free to skip it and garnish the bowls with a simple snipping of fresh chives instead. Here's where we try to convince you to go for the whole shebang: The combination of crispy fried sage, rosemary, thyme, and capers tossed with minced garlic and lemon zest adds a bright, aromatic punch to the warm potato-leek soup. It's a delicate finish to the hearty, warm bowls, making this soup not just comforting, but also enlivening. And bonus, the recipe yields more topping than you'll need. Mix any remaining gremolata with sour cream to make a ranch-style dip, use it in place of croutons as a crispy salad topper, or sprinkle it on braised chicken, seared salmon, fried eggs, or popcorn. Store the gremolata in an airtight container lined with paper towels with the lid slightly ajar (airflow will help it stay crisp); gently reheat in a dry skillet on the stovetop.
Still craving a blended soup? Our Perfectly Creamy Potato Soup gets the immersion blender treatment for a bowl that's less baby food, more perfect purée.
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4 Servings
1
large lemon
7
garlic cloves, divided
Extra-virgin olive oil
1
cup (loosely packed) fresh sage leaves
½
cup (loosely packed) fresh rosemary leaves
10
sprigs fresh thyme
1
3.5-oz.-jar capers (⅓ cup plus 1 Tbsp. Packed)
1
large bunch fresh parsley
1
Tbsp. Plus 1¼ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, divided, plus more
2½
lb. Small or medium leeks (6–8)
3
celery stalks
1¼
lb. Small fingerling or Yukon Gold potatoes
2
quarts vegetable stock, divided
½
cup heavy cream
Potato Leek Soup
As Emily Nunn writes in her accompanying essay, this soup recipe is "adjustable in ways that guarantee everyone will eat it, and love it, in any condition they're in." Indeed, you can serve this soup many different ways: with a dollop of crème fraîche and smoked salmon, topped with roasted broccoli florets and shredded cheddar cheese, or simply plain, as it has a mellow, delicious flavor on its own. (The crushed potato chip garnish, however, feels essential.) Left as a chunky-style soup, it eats like a chowder, while the puréed version has a silky and light texture that's still rich enough to be served chilled, if desired. Nunn also recommends embellishing the unpuréed version of this soup by adding fresh corn and chopped jalapeños toward the end of cooking and garnishing bowls with chopped cilantro in place of the celery leaves and chive.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
4 large leeks (about 8 cups), white and light green parts only, halved lengthwise, halves cut into 1/2-inch-thick half-moons
4 large celery stalks (about 2 cups), chopped, plus small, tender leaves for garnish
6 large Yukon Gold potatoes (about 9 cups), peeled, quartered lengthwise, and cut into 1/2-inch pieces
7 cups water
2 tablespoons plus 1 teaspoon jarred chicken stock base (such as Better Than Bouillon)
1 cup whole milk
1/4 cup heavy cream
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Dash of freshly grated nutmeg
Finely chopped fresh chives and crushed potato chips, for garnish
Melt butter with olive oil in a large, heavy-bottomed saucepan over medium. Add leeks; cook, stirring often, until softened, 5 to 8 minutes. Add celery; cook, stirring often, until tender and deeply saturated in color, about 8 minutes. Add potatoes; stir to coat potatoes in butter and oil. Reduce heat to low, and cook, stirring often, until potatoes are coated in a shiny, milky starch, about 5 minutes. Stir in 7 cups water and chicken stock base; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until potatoes are just tender and vegetables are softened, about 15 minutes. Remove from heat. Using a ladle, remove 2 cups of cooking stock (liquid only), and reserve in a small bowl. Let remaining soup stand at room temperature 30 minutes.
Stir milk, cream, salt, pepper, and nutmeg into soup. Stir in reserved stock, a little at a time, to reach desired consistency. (If desired, use a potato masher to mash some of the soup. To serve pureed, pour soup and reserved 2 cups stock, in two batches, into a blender. Process until smooth, about 20 seconds per batch.) Divide soup evenly among 8 bowls, and garnish with celery leaves, chives, and crushed potato chips.
Originally appeared: January 2020
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