Leeks Recipes

LeeksLeeks lend flavor, texture, and color to soups, rice dishes, and mashes. Leeks align perfectly with potatos (the famous potato-leek soup), mushrooms, chicken, cauliflower, sweet potato or winter squash, eggs, cabbage (think Irish colcannon) and seafood, including salmon.

Leeks belong to the allium family of vegetables, like onions and garlic. They have the typical sulfur-containing nutrients of alliums, and there’s research that supports including at least one serving (1/2 cup) of an allium in your diet every day for heart health.

To cook leeks, we recommend cutting them lengthwise and holding under running water as you separate the layers to clean out any dirt that may have gotten inside as the leeks grow. Then slice thinly and use as you would an onion. You can use both the white and green parts. If you feel the outside green leaves are too chewy, put them in soups or stocks for a real flavor boost! Like onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.

Leeks contain important antioxidents and help protect your blood vessels from free-radical damage. They are also high in the B vitamin folate. The entire plant from top to bottom contains these nutrients, and when they are grown organically, the green parts can be very tender.

Bay Leaf Beet Soup

A bunch of golden beets

Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.

Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks.

Heat the olive oil in a soup pot over medium heat and cook the red onion, leek, and garlic until the onion is translucent, about 5 minutes. Pour in the vegetable broth, and mix in the beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cinnamon, cumin, and tarragon. Bring the soup to a boil, then reduce heat to a simmer, and cook until the flavors of the bay leaves and spices are blended, 20 to 25 minutes. Pick out bay leaves.

Ladle about 1/4 of the beets into a blender, and add soup liquid as needed to fill the blender about 1/4 full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets and broth moving before leaving it on to puree. Puree the beets until smooth, and pour back into the soup.

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Roasted Vegetable Bisque

1 bunch leeks, quartered
2-3 turnips, cut into 1″ cubes
2-4 carrots, quartered
2-4 stalks celery, quartered
1 bulb garlic, raw, cloves separated, paper and skin removed
2 tablespoons olive oil
2-3 cups broth (whatever kind you prefer)
1-2 cups water

Place prepared vegetables and olive oil in plastic bag and toss to coat evenly. Place on ungreased baking sheet and spread out so they don’t touch. Roast 15 minutes at 425 F, turn over, and roast another 15 minutes until golden brown (caramelized) on both sides.
Transfer roasted vegetables to soup pot. Add broth and enough water to cover vegetables. Bring to a gentle boil, then simmer for 15-20 minutes. With ladle or measuring cup, transfer soup to food processor or blender and puree until smooth (may have to do in batches).

Serve in soup bowls and top with a dollop of yogurt or sour cream. Serves 4.

We thank Chef Annie McHale of Port Angeles for this recipe.

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Leek Terrine

leeks

A terrine is kind of like a pate with big chunks of tasty veggies, like our yummy leeks.

10 medium leeks
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper to taste
Dash cayenne (optional)
2 ounces creme fraiche
2 ounces goat cheese

Bring a large pot of salted water to a boil. Trim root end and dark green tops of leeks (keep the tops for soups or stock). Wash thoroughly, keeping leeks as whole as possible. Cook until very tender, about 12-14 minutes. Using a slotted spoon, transfer leeks to paper towels to drain and season with salt, pepper and cayenne. Let cool. Mix together creme fraiche, goat cheese, zest, salt and pepper in a bowl.

Line a 9″x5″ loaf pan with plastic wrap, letting at least 4″ hang over the edges. Layer leeks and creme fraiche mixture, beginning and ending with leeks. Fold excess plastic over top of terrine and cover with a piece of cardboard cut to fit inside the rim of the pan. Place three 15-ounce cans on top to weigh down terrine and refrigerate for at least 8 hours. Unwrap and invert terrine onto a serving platter. Cut into 1″-thick slices to serve.

We thank Saveur.com for this tasty and visually delightful recipe.

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Chilled Sugar Snap Pea Soup

1 tablespoon olive oil
1 cup finely chopped leeks
Salt to taste
4 cups chicken broth
Fresh ground black pepper to taste
A pinch cayenne
1 pound cleaned sugar snap peas, ends and strings removed
2 mint leaves

Put olive oil in a large pot over medium heat and add the leek. Add salt to taste and cook, stirring, until leeks are soft. Add chicken broth, black pepper, and cayenne, and bring to a boil.

Stir in sugar snap peas and mint leaves. Cook until peas have softened slightly.

With a slotted spoon, move the veggies to a blender and then add some of the cooking liquid. Blend on high to puree, adding liquid as needed. At the end, add all the liquid and liquefy until smooth. If you want, pour it through a fine mesh strainer into a bowl and press until only the fibrous material is left behind. Either way, cool it to room temperature, cover and refrigerate for at least 3 hours.

Season to taste. Serve with a swirl of crème fraiche and mint leaves in each bowl.

We thank allrecipes.com for this recipe.

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Cream of Dandelion Soup

Red dandelion greens in the field

Add dandelion greens to soups and stews to provide a mineral-rich ingredient.

4 cups chopped dandelion leaves
2 cups flower petals
2 cups buds
1 tablespoon butter or olive oil
1 cup chopped leeks or onions
6 cloves garlic, minced
4 cups water or veggie/chicken stock
2 teaspoons salt
1 teaspoon curry powder or turmeric
2 cups whole milk or milk substitute

Gently boil dandelion leaves in 6 cups water. Pour off bitter water and boil gently a second time, pouring off the bitter water.

In a heavy soup pot, saute leeks and garlic in butter or oil till translucent. Add 4 cups water or stock, leaves, flower petals, buds and salt. Simmer gently for about 45 minutes.

Add milk and simmer a few minutes more to meld the flavors. Season to taste. Garnish with flower petals.

Adapted from rosesprodigalgarden.org/recipes/dandelionrecipes.html.

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Grilled Leeks

leeks

Grilling season is here! Try grilling your leeks, maybe with other assorted veggies or some Nash’s pork burgers.

12 medium leeks, trimmed to about 7 inches, split length-wise to within 1 1/2 inches of the root end
Olive oil for grilling

Vinaigrette
4 teaspoons Dijon-style mustard
3 tablespoons white-wine vinegar
1/2 cup extra-virgin olive oil
1/3 cup minced assorted fresh basil

Tie the leeks in 4 bundles with kitchen string, and place in a kettle of boiling salted water. Boil them for 6 minutes, or until they are just tender, and drain them in a colander. Refresh the leeks under cold water and discard the strings.  Brush the leeks with the oil and grill them on an oiled rack set, 5 minutes on each side, or until they are golden.
Transfer the leeks as they are grilled to a platter and keep warm. In a separate bowl combine all the vinaigrette ingredients and season with salt and pepper. Drizzle the vinaigrette over the leeks.

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Leek Cauliflower Soup

leeks

Leeks add wonderful flavor to soup.

1 tablespoon olive oil
1 1/2 tablespoons butter
1 large leek, cut into 1-inch pieces
1 medium head cauliflower
2 cloves garlic, chopped
4 cups vegetable broth
Salt and fresh-ground pepper to taste
1/2 cup heavy cream (optional)

Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.

Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

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Chioggia Beet Slaw on a Bed of Grilled Leeks

Chioggia beets, sliced

Chioggia beets are happy, candy-striped beets that add a smile to your slaw.

Chiogga Slaw
1/4 cup plain Greek-style yogurt
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
5 candy-stripe (Chioggia) beets, julienned or grated
1 medium carrot, julienned or grated
Salt and freshly ground black pepper

Whisk yogurt, lemon juice, and orange zest and juice in a medium bowl. Add beets and carrot and toss to combine. Season to taste with salt and pepper.

Grilled Leeks
12 medium leeks, trimmed to about 7 inches, split length-
wise to within 1 1/2 inches of the root end
Olive oil for grilling

Tie the leeks in 4 bundles with kitchen string and put them in a kettle of boiling salted water. Boil them for 6 minutes or until they are just tender and drain them in a colander. Refresh the leeks under cold water and discard the strings. Brush the leeks with the oil and grill them on an oiled rack set 5 minutes on each side or until they are golden. Transfer the leeks as they are grilled to a platter and keep warm.

Vinaigrette
4 teaspoons dijon-style mustard
3 tablespoons white-wine vinegar
1/2 cup extra-virgin olive oil
1/3 cup minced assorted fresh basil
Salt and pepper to taste

Combine all vinaigrette ingredients. Drizzle the vinaigrette over the leeks and top with chioggia slaw.

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Chickweed Parsnip Soup

Parsnips on a bed of kale1/2 stick unsalted butter or 3 ounces olive oil
5 medium parsnips, diced
1 large leek, diced
4 cups vegetable stock
2 apples, peeled and diced
1/2 cup heavy cream or whole milk
4 cups chickweed
1/4 teaspoon nutmeg
Salt and pepper to taste

Blanch half the chickweed for about 5 seconds in boiling water and shock in an icebath. Reserve.

Melt butter in a large pot. Saute onions and parsnips until onions are translucent. Cover with stock and apples. Simmer until parsnips are tender, about 15 minutes. Take about 1/2 the mixture out of the pot and blend in a blender with blanched half of chickweed until smooth. Return to pot and add cream and nutmeg. Add the rest of the chickweed and take off heat when it wilts. Season with salt and pepper and serve.

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Fava Bean Borscht

fava beans

Fava beans are great fresh, but you can also dry them and eat them in hearty soups, like this flavorful borscht. The crews have taste tested this particular recipe, and we give it a big thumbs up!

Make 2 quarts

1/2 cup Nash’s Windsor fava beans, dried
2 bay leaves
1 teaspoon dried basil
1/3 cup oil
1 medium leek or onion, sliced fine
2 sticks celery, sliced
1/4 teaspoon caraway seeds
1/4 teaspoon Nash’s mustard seeds
3 cloves garlic, crushed
2 medium carrots, sliced
1 medium turnip, sliced fine
4 medium potatoes, cut into eighths
4 medium beets, sliced
2 cups cabbage, sliced
2-3 cups water
1/4 cup apple cider vinegar
1/2 cup dill, parsley or beet greens
Black pepper

Wash the favas and soak overnight, covered with water. Place beans in a pot with 3 cups fresh water, then add bay leaves and basil. Bring to a boil and simmer on medium heat until tender. Do not drain.

Heat the oil in a stock pot. Add leeks/onions, celery, caraway seeds, mustard seeds and garlic, and cook until tender. Add carrots, turnip, potatoes and beets, and simmer 3-5 minutes until veggies are tender. Combine with cooked fava beans. Add water, vinegar, dill, pepper and salt to taste. Bring to a boil and simmer for 5 minutes. Stir in sliced cabbage. Serve with hot sauce and sour cream.

We thank Mary Wong of our Nash’s Farm Store crew for this recipe.

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