Tag Archives: leeks

Ways To Cook Leeks

leek appetizers

Leeks are a member of the allium genus along with onions, garlic, shallots, scallions, ramps and chives. Milder and more delicate than their cousin the onion, leeks are a much-overlooked vegetable in the United States. Go to Europe, and it is a different story altogether, as leeks are prized for the delicious and versatile vegetable that they are.

Confused about what part of the leek to use? The white and pale green sections are the most tender, but you can also use the tougher, dark green leaves to flavor vegetable or meat stock.

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Butternut Squash and Apple Soup

pureed butternut and apple soup

pureed butternut and apple soup Butternut Squash and Apple Soup Print Serves: 8 Apples are ripe and the fall harvest means fresh squash. This is a great stand-by autumn soup that should be in everyone’s repertoire. Roasting the squash and apples intensifies the flavor. Don’t be shy about adding other ingredients like roast parsnips. Ingredients

  • 2 butternut squash, approximately 3 pounds
  • 3 tablespoons olive oil
  • salt and pepper, to taste
  • 4 apples
  • 2 leeks
  • 2 large shallots, chopped
  • 4 tablespoons butter
  • 1 cup white wine
  • 2 quarts stock – chicken or vegetable
  • 1 teaspoon ground ginger
  • 1 teaspoon curry
Farmers To You Ingredients: Fresh and Pantry Ingredients:
  • olive oil, salt, pepper, butter, wine, ginger and curry
  1. Preheat oven to 400 degrees.

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Creamy Leek and Potato Soup

potato leek soup

potato leek soup Creamy Leek and Potato Soup Print Serves: 6 A comforting, flavor packed soup; perfect as the temperatures fall. Ingredients

  • 1 pound gold potatoes (4 or 5 potatoes depending on size)
  • 1 pound leeks (2 – 3 medium sized leeks)
  • 2 tablespoons canola oil
  • 6 cups vegetable broth or chicken broth
  • 1 cup half and half cream
  • chives for garnish
  • salt and pepper, to taste
Farmers To You Ingredients: Fresh and Other Pantry Ingredients:
  • salt and pepper
  1. Cut off the dark green tops of the leek a couple of inches above the white bottom.

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Rainbow Chard with Leeks


These greens are quick to prepare and don’t claim any precious oven time. I like that these greens aren’t bogged down by anything too heavy and offer a contrast to the richer fare on your plate. If you’re not crazy about leeks you may certainly sub them for regular onions or shallots. This also makes an easy weeknight dinner by serving over rice or pasta.  The recipe may be easily halved for fewer servings. If you are sensitive to dairy,  use all oil in place of the butter.

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Leeks Recipes

Submitted by our Arlington site host, Katja Baker

Having grown up in France and Switzerland, I had leaks all fall and winter growing up. The most common winter soup is Potage Bonne Maman, which is potatoes, carrots and leaks. Delicious comfort food! I also cook with a Schlemmer Topf, this great covered earthenware pot where you place a chicken, carrots, potatoes,onions, and of course leaks. Place it all with Herbes de Provence, salt and pepper, nothing else, in a cold oven and cool for two hours at 400 F.

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