Ingredients:
3 cups leeks
2 cups russet potatoes
4 cups water
2 t salt
2 T butter
1/4 cup watercress, chopped
Garnish: top each bowl with a tiny pat of butter Read More
Leeky Potato Gruyere
Ingredients:
2 large or 3 small leeks
1 t butter
2 T butter
8 medium red potatoes (about 3 lbs, or four cups sliced)
3/4 cup 2% milk
1/4 cup heavy cream
2 t garlic, minced
1 t thyme
1/4 t fresh cracked black pepper
3-4 dashes Tabasco
8 oz Gruyere divided use Read More
Pinot Grigio Braised Leeks
Ingredients:
4 large leeks
3 T unsalted butter*
3 garlic cloves
1 t dried thyme
1/4 t white pepper
1 t sugar
1 bay leaf
1 cup Pinot Grigio or your favorite white wine
2 T parsley Read More
Split Pea and Leek Soup
Ingredients:
6 cups no-sodium Veggie stock
16 oz dried split peas, picked over and rinsed
3 leeks, cleaned and chopped
1 onion, chopped
2 cups carrots, peeled and chopped
1/4 cup parsley, chopped
1-2 T low sodium soy sauce
6 shakes of Tabasco
fresh ground black pepper, to taste Read More
Creamy Cauliflower and Fontina Soup
Ingredients:
1 large head cauliflower, rinsed and trimmed to florets
6 medium red potatoes, peels left on, chopped
2 large or 3 small leeks, white and light green parts cleaned and chopped
2 large shallots, chopped
2 cups chicken stock
2 cups water
2 cups milk, 2% or whole
Salt to taste
1/4 t ground black pepper, or to taste
1 t dried thyme
3/4 t dried mustard
1/2 t fennel seeds
8 ounces fontina cheese, cut into small pieces Read More
Leeks in the Kitchen!
Mindfully delicious leeks are nutritious low calorie power houses that belong in the onion and garlic family of plants. Add them to any dish that would benefit from a mild oniony flavor. They work a special magic in soups and stews.
Leeks usually come bundled with twist ties or rubber bands. The bundles usually contain either two large bulbs or 3-4 smaller bulbs. It does not matter whether your leeks or large or small, they will taste the same.
What does matter is whether there is a lot of white and light green from the base of the bulb upward, because that is the part you eat! Look for leeks that have a lengthy edible area.
Don’t throw away the dark green leaves though, they are perfect for simmering a delicious stock and are a welcome addition to the compost bin. Read More
