Leek Recipes

LEEK AND GARLIC RISOTTO (from “Local Flavors”)

  • 4 medium leeks, white parts only
  • 1 head garlic
  • 2 tablespoons unsalted butter
  • 1/4 cup white wine
  • sea salt and freshly ground pepper

Quarter the leeks lengthwise, cut them crosswise into 1/4-inch slices and wash them well.  Finely chop the garlic cloves.  Melt the butter in a saute pan.  Add the leeks and garlic, stir to coat, then add the wine and cook over medium-low heat until the leeks are tender, about 10 minutes.   Season with salt and pepper and set aside while you cook the rice.

  • 6 cups vegetable stock or chicken stock
  • 2 tablespoons unsalted butter
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 1/2 cup cream or creme fraiche
  • ! cup grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped parsley and 1 tablespoon chopped tarragon
  • sea salt and pepper

Have the stock simmering on the stove.  Melt the butter in a wide soup pot over medium heat.  Add the rice and cook, stirring, for 1 minute.  Pour in the wine and simmer until it is absorbed, then add 2 cups of the stock.  Simmer until it has been absorbed, then raise the heat to high and begin adding the stock 1/2 cup at a time.  Stir energetically and continue adding liquid after each addition is absorbed.  WWhen the rice is done, stir in the leeks, cream, cheese, and any more minced garlic.  Taste for salt, season with pepper, and serve.

VELVETY VEGETABLE SOUP (from “Simply in Season””)

  • 1 medium onion
  • 4 cups leek (diced, white part and 1 inch of green)
  • 1 cup celery (diced)
  • Saute in 1/4 cup olive oil of medium-low heat until wilted, 15 minutes
  • 2 tablespoons fresh tarragon (chopped, or 2 teaspoons dried)
  • 1 tablespoon fresh thyme (chopped, or 1 teaspoon dried)
  • 1 teaspoon salt or to taste
  • 1/3 teaspoon pepper

Add and stir well.

  • 4 cups chicken or vegetable broth
  • 3 cups potatoes (diced)

Add, cover and simmer until potatoes are tender, 15 minutes

  • 1 bunch spinach (or bok choy?  could be good!) (chopped) (optional)

Add and simmer for 5 minutes.  Remove soup from heat.  Puree with hand blender in pot or in small batches in regular blender or food processor.  Return soup to pot and place over low heat.

  • 1/2 cup milk (optional)

Add, if using, and heat through.  Add additional water or broth if thinner consistency is desired.  Adjust seasonings and serve.  Optional garnish: a swirl of plain yogurt and/or sprigs of fresh herbs, such as parsley, thyme, chives, or a celery leaf.

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