Leek Recipes
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Leek seedlings emerging in the greenhouse
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About Leeks:
Leeks are a beautiful and versatile member on the onion family. Late summer and fall is the harvest season for leeks. The whole plant is edible but the tender lighter colored stalks are the part most valued for many recipes. Save the tougher darker green leaves for making soup stock. Store in a plastic bag in the fridge for several weeks. Leeks are great braised, grilled or steamed and are famously wonderful in soups.
Potato and Leek Soup (Adapted from Jamie’s Food Revolution)
2 carrots, sliced
2 medium onions, diced
1 pound leeks, cleaned and sliced
2 cloves garlic, minced
1 ½ quarts vegetable or chicken broth
1 pound potatoes, diced
2 Tbs olive oil
Salt & pepper
Bring the broth to a boil. Heat the olive oil and add carrots, onions, leeks and garlic. Cook over medium heat until vegetables are soft, about 10 minutes. Add the vegetables to the broth. Add potatoes, reduce heat and simmer covered until potatoes are soft, 10-15 minutes. Remove soup from heat and blend vegetables with an immersion blender or strain them out and puree with a food processor. Season with salt & pepper. Serve hot or cold.
Chicken with Leeks and Cream
Saute cleaned chopped leeks over low heat until tender, add cooked, boned chicken and 1 1/2 cups cream or half and half. Sprinkle with salt and pepper and nutmeg and heat until thickened slightly. Serve over mashed potatoes or rice. This is a favorite at the farm!
Creamy Baked Leeks
1 pound leeks, cleaned and sliced
2 cloves garlic, sliced
2 Tbs butter
2 Tbs olive oil
6 sprigs fresh thyme
1 cup grated Cheddar cheese
1 cup heavy cream
Salt & pepper
Preheat oven to 400. Heat butter & olive oil in a large pan. Add garlic and sauté until lightly browned. Add leeks and thyme. Raise heat and cook until leeks are soft, about 10 minutes. Remove from heat. Season with salt & pepper. Add cream and half the cheese and stir. Transfer leek mixture to a baking pan. Sprinkle with remaining cheese and
Drunken Leeks (adapted from Greene on Greens)
2 Tbs butter
3-4 leeks, trimmed, washed & sliced
1 clove garlic, crushed
½ C red wine
1 tsp red wine vinegar
2 Tbs parsley, chopped
Salt & pepper
Melt the butter & sauté the leeks and garlic for 3 minutes. Add red wine and a dash of salt. Cover and cook 15 more minutes, or until leeks are tender. Remove the leeks to a plate. Reduce the liquid in the pan for 2 minutes. Add vinegar and pepper. Pour sauce over leeks and garnish with parsely.
Roasted Butternut Squash and Leek Soup
1 1/2 pounds (about 4 C) peeled, diced butternut squash
1 Tbs olive oil
1/4 tsp salt
2 leeks, cleaned and chopped into 1” slices
2 1/2 C chicken or veggie stock
salt & pepper
Preheat oven to 375. Toss squash and leeks with oil and salt. Bake 50 minutes or until soft. Allow to cool. Combine vegetables with stock, puree with an immersion blender or food processor. Transfer to a stockpot and heat thoroughly. Season with salt & pepper.
Leeks are a beautiful and versatile member on the onion family. Late summer and fall is the harvest season for leeks. The whole plant is edible but the tender lighter colored stalks are the part most valued for many recipes. Save the tougher darker green leaves for making soup stock. Store in a plastic bag in the fridge for several weeks. Leeks are great braised, grilled or steamed and are famously wonderful in soups.
Potato and Leek Soup (Adapted from Jamie’s Food Revolution)
2 carrots, sliced
2 medium onions, diced
1 pound leeks, cleaned and sliced
2 cloves garlic, minced
1 ½ quarts vegetable or chicken broth
1 pound potatoes, diced
2 Tbs olive oil
Salt & pepper
Bring the broth to a boil. Heat the olive oil and add carrots, onions, leeks and garlic. Cook over medium heat until vegetables are soft, about 10 minutes. Add the vegetables to the broth. Add potatoes, reduce heat and simmer covered until potatoes are soft, 10-15 minutes. Remove soup from heat and blend vegetables with an immersion blender or strain them out and puree with a food processor. Season with salt & pepper. Serve hot or cold.
Chicken with Leeks and Cream
Saute cleaned chopped leeks over low heat until tender, add cooked, boned chicken and 1 1/2 cups cream or half and half. Sprinkle with salt and pepper and nutmeg and heat until thickened slightly. Serve over mashed potatoes or rice. This is a favorite at the farm!
Creamy Baked Leeks
1 pound leeks, cleaned and sliced
2 cloves garlic, sliced
2 Tbs butter
2 Tbs olive oil
6 sprigs fresh thyme
1 cup grated Cheddar cheese
1 cup heavy cream
Salt & pepper
Preheat oven to 400. Heat butter & olive oil in a large pan. Add garlic and sauté until lightly browned. Add leeks and thyme. Raise heat and cook until leeks are soft, about 10 minutes. Remove from heat. Season with salt & pepper. Add cream and half the cheese and stir. Transfer leek mixture to a baking pan. Sprinkle with remaining cheese and
Drunken Leeks (adapted from Greene on Greens)
2 Tbs butter
3-4 leeks, trimmed, washed & sliced
1 clove garlic, crushed
½ C red wine
1 tsp red wine vinegar
2 Tbs parsley, chopped
Salt & pepper
Melt the butter & sauté the leeks and garlic for 3 minutes. Add red wine and a dash of salt. Cover and cook 15 more minutes, or until leeks are tender. Remove the leeks to a plate. Reduce the liquid in the pan for 2 minutes. Add vinegar and pepper. Pour sauce over leeks and garnish with parsely.
Roasted Butternut Squash and Leek Soup
1 1/2 pounds (about 4 C) peeled, diced butternut squash
1 Tbs olive oil
1/4 tsp salt
2 leeks, cleaned and chopped into 1” slices
2 1/2 C chicken or veggie stock
salt & pepper
Preheat oven to 375. Toss squash and leeks with oil and salt. Bake 50 minutes or until soft. Allow to cool. Combine vegetables with stock, puree with an immersion blender or food processor. Transfer to a stockpot and heat thoroughly. Season with salt & pepper.