Leeks make for a light summer soup or hearty winter meal
One of the things I love about browsing through the booths at
the farmers market each Wednesday is that it offers a chance to try
out some vegetables that I don’t use often, or ones that I have
forgotten all about.
One such vegetable that has made it onto the dinner menu several
times this summer is leeks. The vegetable looks a little bit like
overgrown green onions and it is in the onion family. In my family,
the vegetable is usually used in the winter for a hearty meal of
leek potato soup. This summer we’ve added them to a teriyaki
stir-fry, mixed them into a lighter summer soup and created a tasty
sauce for chicken breast out of them.
Leeks make for a light summer soup or hearty winter meal
One of the things I love about browsing through the booths at the farmers market each Wednesday is that it offers a chance to try out some vegetables that I don’t use often, or ones that I have forgotten all about.
One such vegetable that has made it onto the dinner menu several times this summer is leeks. The vegetable looks a little bit like overgrown green onions and it is in the onion family. In my family, the vegetable is usually used in the winter for a hearty meal of leek potato soup. This summer we’ve added them to a teriyaki stir-fry, mixed them into a lighter summer soup and created a tasty sauce for chicken breast out of them.
The base of the leek, the white and light green part, is the best for eating as the stems further up can be tough. The thing to remember about leeks is that they can get pretty dirty as the stems push up through the ground. The easiest way to clean them is to cut them lengthwise up the stem and then slice them about half an inch to an inch wide. Separate the half moons and run under fast-running cold water to remove any dirt.
When cooked in a soup, the leeks take on a soft, silky texture and almost melt on the tongue. The flavor is mild and has a bit more sweetness than other onions. The vegetable can be eaten raw, and when cooked quickly in a stir-fry will maintain much of its crunchiness.
Chicken breast in leek and onion sauce
4 boneless, skinless chicken breasts
olive oil
salt and pepper
2 leeks, prepared as described above
1 sweet onion, such as Vidalia, chopped
3 cloves garlic, chopped
8 oz. white wine
1 tbsp. butter
1 tbsp. flour
16 oz chicken broth
Heat olive oil in a large saute pan. Season chicken liberally with salt and pepper. Saute garlic for one to two minutes. Place chicken in pan over medium-high heat. Allow chicken to brown on one side for five minutes before turning to allow it to brown on the other side for another five. Remove chicken to a plate and cover in aluminum foil.
Use the white wine to deglaze the pan. Add in chopped leeks and onion. Allow wine to cook down to about half. Add in butter and allow to melt down. Toss in flour to slightly thicken the mixture. Allow to cook for two to three minutes. Add in chicken broth and continue to cook for 10-15 minutes until the onions become clear and soft, and the leeks are soft as well. Place chicken back into the pan and heat through for about two to three minutes.
Serve chicken with leek and onion mixture spooned over the top.
Bacon, leek, tomato and potato soup
Recipe courtesy of Rachael Ray
Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-oz.) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping
Heat a medium soup pot or deep-sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir.
Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
Serve with bread.
Leek potato soup
Recipe courtesy of Alton Brown
1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tbsp. unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 oz., approximately 3 small, Yukon gold potatoes, peeled and diced small
1 qt. vegetable broth
1 c. heavy cream
1 c. buttermilk
1/2 tsp. white pepper
1 tbsp. snipped chives
Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
