Recipes : Leek

Fabulous Fall Roots Soup

Submitted by Kathleen Haines
Adapted from The Splendid Table
Fabulous Fall Roots Soup

Ingredients:

  • 3-5 leeks or 2-3 large onions
  • about 1.5 lbs. carrots
  • 2 turnips or large potatoes
  • olive oil
  • 6-8 cups stock, chicken or veggie
  • 1-2 cups creme fraiche

Make It:

I made this with leeks, carrots, and turnips, since those were what I had on hand, but it would adapt very easily to almost any combination of root veggies, white and/or sweet potatoes, and some type of onion.

Wash, peel, and cut the veggies into pieces that are somewhat uniform in size.  Toss with some olive oil and roast in a large roasting pan at 425 degrees, until they start to soften and caramelize.  Turn the veggies about every 10 minutes.  The leeks/onions will take about 20-30 minutes, the turnips/potatoes about 40 minutes, and the carrots about 45-60 minutes.  (All the measurements are approximate.  My roasting pan was filled, with about 2/3 carrots and 1/3 each leeks and turnips.)

As the veggies finish roasting take them out and put them in a soup pot.  When they are all in the pot, cover with stock and bring to a simmer, then simmer for about 30 minutes or until the veggies are all tender.  Puree with an immersion blender or in a blender or food processor.  Whisk in about 3/4 cup creme fraiche.  Season with salt and pepper.

To serve the soup, ladle into individual bowls, and put a spoonful of the remaining creme fraiche on top.  

I think Vermont Butter and Cheese makes creme fraiche, or you can make your own with Butterworks Farm heavy cream and cultured buttermilk:  Heat 2 cups heavy cream and 1-2 tablespoons cultured buttermilk to 85 degrees, pour into a glass jar, partially cover and leave at room temperature for 8-24 hours, until thickened.  Stir and refrigerate for another 24 hours before using.  It will keep for about 2 weeks in the refrigerator.

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Soft Polenta with Leeks

Submitted by Mariquita Farm
Adapted from Bon Appétit February 1999

Ingredients:

  • 3 tablespoons butter
  • 3 large leeks (white and pale green parts only), thinly sliced
  • 2 1/4 cups (or more) water
  • 2 cups canned chicken broth
  • 1 bay leaf
  • 1 cup polenta (you can substitute 1 cup regular yellow cornmeal, and cook leek-cornmeal mixture for about 15 minutes rather than 35 minutes)
  • 1/3 cup freshly grated Parmesan cheese

Make It:

Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 1/4 cups water, broth and bay leaf.

Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is thick and creamy, stirring often and thinning with more water if necessary, about 35 minutes.

Remove pan from heat. Discard bay leaf. Stir in remaining 1 tablespoon butter and Parmesan cheese. Season polenta to taste with salt and pepper.

Divide polenta among plates. Serves 4.

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Three Stars, No Upstaging

Submitted by Maryellen
Adapted from New York Times

Ingredients:

  • 1/4 cup peanut or olive oil
  • 6 small leeks
  • 16 ounces (1 package) tofu (you can substitute shrimp or chicken)
  • 1/4 cup minced ginger
  • Salt and pepper
  • 1 tablespoon stock

Make It:

1. Chop the leeks coarsely.  Rinse out any grit or (organic!) dirt and drain well.

2.  Put half the oil in a large wok or cast iron skillet, and turn heat to high. When a bit of smoke appears, add the leeks, all at once. Let sit for a couple of minutes, then cook, stirring only occasionally, for about 10 minutes. When the leeks dry out and begin to brown, remove them from the pan and set aside.

3. With the heat still on high, add the remaining oil to the pan, immediately followed by the tofu. Sprinkle with the ginger. Cook for about a minute, then stir. Cook, stirring every minute or so, about 5 minutes. Add the leeks, along with some salt and pepper.  Stir in the stock, taste and adjust seasoning, and serve.

Read the original recipe.

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Potato Leek Soup

Submitted by Wendy Stein

Ingredients:

  • 6 medium leeks, thinly sliced
  • 4 medium potatoes, cut into cubes
  • 2 14½ oz cans chicken or vegetable broth
  • ¼ cup butter or margarine
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup half and half
  • fresh chives (if desired)

Make It:

Mix all the ingredients, except half and half and chives, into a slow cooker, like a crock pot.

Cover and cook on low heat 8-10 hours, or, if you want, high heat for 4-5 hours.

Pour vegetable mixture in batches into food processor or blender and blend until smooth.

Put it back into the slow cooker and add half and half.

Cook for another 20-30 minutes on low.

Serve sprinkled with chives, if you want.

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Leek-Rice Soup

Submitted by Chris Lehrich
Adapted from adapted from The Silver Spoon

Ingredients:

  • 4 leeks, cleaned of grit, trimmed, and sliced
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 Tb olive oil
  • 3/4 cup rice
  • salt and pepper
  • Parmesan cheese fresh-grated at the table

Make It:

Cook leeks, carrots, celery, oil, and 2 Tb water in a saucepan over low heat, for 5 minutes, until softening. Add a generous 6 cups water, raise heat and bring to a boil. Stir in rice and a pinch of salt, return to a boil, then reduce heat to a gentle simmer and cook about 20 minutes, stirring occasionally, until the rice is tender. Adjust seasonings. Encourage people to grate on some Parmesan at the table.

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Leek and Cheese Soup

Submitted by Chris Lehrich
Adapted from adapted from The Silver Spoon

Ingredients:

  • 6-7 cups simmering stock (meat, chicken, or mushroom preferred)
  • 1/4 cup olive oil (or 3 Tb butter and 1 Tb olive oil)
  • 3 leeks, cleaned of grit, trimmed, and sliced
  • pinch nutmeg or cayenne, depending on preference
  • 4 medium slices crusty bread
  • 1/4 pound mild cheddar, coarsely grated
  • 1/4 cup brandy or medium-dry sherry (optional but terrific)
  • salt and pepper

Make It:

Preheat oven to 350. In a saucepan, saute leeks over low heat in oil (and butter) 5 minutes, stirring occasionally. Add nutmeg or cayenne and a generous dash each salt and pepper. Add stock and simmer about 10 minutes, until leeks are tender. Put a slice of bread in each of four deep ovenproof soup bowls (like you’d use for French onion soup), top with the cheese, and sprinkle on the brandy. Correct soup seasoning with salt and pepper, then ladle over the bread and cheese. Place the bowls on a cookie sheet in the oven for 10 minutes, then let stand a few minutes before serving. Encourage people to grate more pepper as they like.

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