I make a Cheesy Chicken Soup using leeks.

Thick N/ Hearty Chicken Cheese Soup
1 cup carrots, shredded
2 leeks, sliced and cleaned
3 tbsp butter
1/4 c AP flour
2 cups milk
1 10 3/4 oz chicken broth (I use homemade)
1 can 12.5 oz chunk breast of chicken or 1 whole chicken breast baked and diced
1 cup shredded cheddar cheese
1/2 tsp Worcestershire sauce
1/8 tsp pepper
In a medium saucepan, cook carrots & leeks in hot butter about 10 mins. or until tender.
Stir in flour make sure to coat carrots and leeks well.
Slowly add milk, chicken broth, Worcestershire and pepper.
Cook & stir until thick and bubbly. Stir in chicken & cheese. Serve Hot.

Linda

My favs:

TRIPLE SALUTE CHICKEN

Serves 6

Ingredients

2 whole chicken breasts, skinned & boned
3 Tbs soy sauce
1/4 cup mirin
2 tsp cornstarch
4 Tbs dry white wine
1/4 cup peanut oil
2 tsp ginger root, finely chopped
2 small shallots, thinly sliced
1/2 to 1 medium stalk leek, white and green portions, wide crosscut
1/4 cup chicken stock/broth
1/2 cup, lightly packed basil (preferably Thai)

Directions

Cut chicken into wide VERY thin slices, almost shaved.

Mix soy, 2 tablespoons of the mirin, and cornstarch in medium bowl. Add chicken and mix. Set aside.

In wok or large skillet, heat oil over high heat. Toss ginger and shallots for 1 minute.

Add leek and toss quickly for another 3-4 minutes. Remove with slotted spoon.

Cook chicken in remaining oil, stirring quickly and frequently until chicken is tender, no more than 2 minutes. Remove with slotted spoon and set aside.

Return vegetables and add stock, remaining mirin and white wine. Heat to boiling, stirring to loosen bits from bottom of pan, and allow to reduce by 1/3.

Return chicken along with basil and heat mixture through, tossing gently to mix well. Sauce will thicken even more with heat.

STIR FRIED SCALLOPS WITH LEEK Serves 4 Ingredients 10 oz scallops 5 oz leek 10 slices carrot 2 slices ginger 1 tsp minced garlic Seasoning: 1/4 tsp salt 1/2 tsp cornstarch Sauce: 2 tsp light soy sauce 1/4 tsp sugar 1/2 tsp cornstarch Dash of sesame oil Dash of pepper 3 Tbs water Directions Wash and pat dry scallops. Mix with seasoning. Deep fry in warm oil quickly and set aside. Wash and cut leek diagonally. Stir fry ginger and minced garlic in 1 Tbs oil until fragrant. Add leek and carrot. Fry until carrot is cooked. Return scallops. Stir in sauce. Serve immediately. ~~~~~~~~~~~~~~~~~~ MU SHU VEGETABLES Makes 6 servings Ingredients 3 Tbs soy sauce 2 Tbs dry sherry or sweet rice wine 2 tsp cornstarch 1\-1/2 Tbs minced fresh ginger 3 cloves garlic, minced 1\-1/2 tsp sesame oil 1 Tbs vegetable oil 3 medium leeks, washed and cut into 2\-inch slivers 3 medium carrots, peeled and julienned 1 cup thinly sliced fresh shiitake mushrooms 1 small head Napa or Savoy cabbage, shredded (about 4 cups) 2 cups mung bean sprouts, rinsed and drained 8 ounces firm tofu, drained and cut into 2\-1/2 X 1/4\-inch strips 12 8\-inch flour tortillas (thinnest possible), warmed\* 3/4 cup finely chopped honey roasted peanuts (optional) Directions Prepare Peanut Sauce (as below); set aside. Combine soy sauce, sherry, cornstarch, ginger, garlic and sesame oil in small bowl until smooth; set aside. Heat wok over medium\-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add leeks, carrots and mushrooms; stir\-fry 2 minutes. Add cabbage; stir\-fry 3 minutes or until just tender. Add bean sprouts and tofu; stir\-fry 1 minute or until hot. Stir soy sauce mixture; add to wok. Cook and stir 1 minute or until sauce is thickened. If desired, spread each tortilla with about 1 teaspoon Peanut Sauce (recipe follows). Or, to be authentic, use Hoisin sauce. Spoon 1/2 cup vegetable mixture onto bottom half of each tortilla Sprinkle with 1 tablespoon peanuts (optional). Fold bottom edge of tortilla over filling; fold in side edges. Roll up to completely enclose filling. Or, spoon cup vegetable mixture onto one half of tortilla. Fold bottom edge over filling. Fold in one side edge. Serve with extra Peanut Sauce... Peanut Sauce Makes 2/3 cup Ingredients 3 Tbs sugar 3 Tbs dry sherry or sweet rice wine 3 Tbs light soy sauce 3 Tbs water 2 tsp white wine vinegar or rice wine vinegar 1/3 cup creamy peanut butter Directions Combine all ingredients except peanut butter in small saucepan. Bring to a boil over medium\-high heat, stirring constantly. Boil 1 minute or until sugar melts. Stir in peanut butter until smooth; cool to room temperature. ~~~~~~~~~~~~~~~~~~~~ VELVET CHICKEN Serves 4 to 6 Ingredients 2 whole chicken breasts, 6 to 7 ounces each, boneless, skinless 1 cup plus 2 tablespoons chicken stock, divided 2 large egg whites 1 Tbs cornstarch Salt and pepper, to taste 3 cups oil for deep\-frying, or as needed 2 Tbs oil for stir\-frying 2 medium leeks, cut on the diagonal into 1\-inch pieces 1 Tbs soy sauce 1 tsp granulated sugar 2 tsp rice vinegar a few drops sesame oil 1 Tbs cornstarch dissolved in 2 tablespoons water 4 Tbs chopped cooked ham Directions Chop the chicken breasts into bite\-sized chunks. Use a food processor set at low speed to mince the chicken breasts. Add 2 tablespoons chicken stock to the minced chicken, a few drops at a time, until you have a paste\-like consistency. Beat the egg whites until they are just beginning to stiffen. Carefully fold the beaten egg white into the chicken mixture. Add the cornstarch and salt and pepper. Heat the wok. Add the oil for deep\-frying and heat to 360 degrees Fahrenheit. When the oil is ready, add the chicken mixture and deep fry quickly, using cooking chopsticks to separate the individual pieces. Turn over and cook the other side (total cooking time should be 2 to 3 minutes). Remove and drain on paper towels. Remove the oil and clean out the wok. Heat 2 tablespoons of oil in the wok. Add the chopped leeks. Stir\-fry for 1 minute, and then stir in the soy sauce and sugar. Stir\-fry until the leeks until they turn bright green. Remove from the wok. In a medium saucepan or the wok, bring the remaining 1 cup chicken stock to a boil. Add the chicken mixture. Bring back to a boil, and stir in the rice vinegar and sesame oil. Taste and add soy sauce, sugar, salt, or other seasonings as desired. Thicken with the cornstarch slurry. Serve hot on a platter with the leeks. Garnish with the chopped ham. Variations: Chicken Velvet is frequently served with stir\-fried snow peas and/or dried mushrooms. To prepare, remove the strings from the snow pea pods. Soak the dried mushrooms in water for 20 minutes and remove the stems. Use in the recipe in place of the leeks. ~~~~~~~~~~~~~~~~~ FILIPINO CHOPSUEY Ingredients: 1/2 pound pork, sliced into very thin strips 1/2 pound shrimps, shelled, de\-veined and halved 1/2 pound cauliflower, broken to bite size 1/2 pound string beans 1/2 pound snow peas 1/2 pound cabbage, cubed 2 stalks leeks, cut into 2" long pieces 3 stalks celery, cut into 2" long pieces 5 cloves garlic, sliced thin 2 medium onions, diced 1 medium carrot, sliced thinly 1/4 medium red bell pepper, cut in strips 1/4 medium green bell pepper, cut in strips 2 tablespoons cornstarch, dissolved in 1/4 cup of water 2 cups chicken stock (broth) 3 tablespoons sesame oil 3 tablespoons patis (fish sauce) 4 tablespoons corn oil or vegetable oil Salt to taste Directions In a big pan or wok, sauté garlic, onions then add in the pork. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork is cooked. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil. Salt and pepper to taste. Serve hot with rice. ~~~~~~~~~~~~~~~~~~~~~~~~ KOFTA WITH APRICOT SAUCE Makes 4 main dish servings Ingredients Apricot Sauce Soak 1 cup dried apricots in water to cover for 2 hours. Drain the apricots and place them in a food processor or blender and puree. Then, with the motor running, slowly add 2 cups of chicken stock. Add salt and pepper to taste, transfer to a saucepan and simmer, stirring with a wooden spoon, for 5 minutes. Kofta 1 pound ground lamb 2 small leeks, cleaned and finely chopped 1 Tbs raw rice 2 large eggs 1 Tbs olive oil 1 Tbs chopped fresh cilantro salt & pepper 1\-1/2 cups chicken stock flour 2 Tbs butter Directions Mix the ground lamb with the leeks, rice, eggs, oil, cilantro and salt & pepper to taste. Form balls the size of walnuts. (use a cookie scoop or melon baller to get uniform sized meatballs.) Place the meatballs in a large saucepan with the chicken stock and simmer for 20 minutes, adding water if necessary. Drain the meatballs and cool. Roll the meatballs in flour and melt the butter or margarine in a large skillet. When the butter is hot, add the meatballs and sauté for 5 to 6 minutes, until nicely browned. Pour the Apricot Sauce on the Kofta and serve. This recipe may also be served as an appetizer (mezze) or used as a filling for a pita sandwich with salad greens. Joe

We love leeks and often have them just sliced and steamed in a pot together with other vegetables. But here are a couple of favourite recipes:

Steps 6 and 7 and baked above

LEEK & ONION QUICHE

Ingredients:

1 slice of streaky bacon finely chopped (I used 3 slices )
400 grams (14 oz) onions halved and sliced (approx 2 large onions)
200 grams (7 oz) leeks sliced in circles
150 grams (1 cup) plain flour
1 TBS baking powder
3 TBS vegetable oil
2 TBS milk
3 TBS plain yoghurt (without sugar) (I used quark)
60 grams (3 rounded TBS) cottage cheese or cream cheese (I used cottage)
1 egg
salt & pepper
water

1 pyrex pie plate... measuring 19 cm (7.5 inches) across bottom
..... if it has sloping sides, top rim to rim 24.5 cm (9.3/4 inches)

Preparation:

1. Preheat oven to 180 - 190° C (approx 365° F)

2. Put the flour and the baking powder in a mixing bowl and stir.
Leave a well in the middle and add the cheese, one tablespoon of oil, one tablespoon of milk and a pinch of salt.

3. Mix well with a round bladed knife or your hands until you have a pastry which binds well together and is slightly sticky.
You may need to add a little water. Do so by the spoonful to make sure you don't add too much.

4. Place into a pie plate and spread well over the base and up the sides, patting with fingers and the back of a soupspoon.

5. Place in the fridge to rest.

6. Gently fry the vegetables and bacon in the remaining oil until soft and golden, then transfer them to the pastry base using a slotted spoon.

7. Beat the egg with the remaining spoonful of milk and the yoghurt (or quark) and pour over the vegetables, making sure that it is spread
evenly over the whole quiche.

8. Season and place in the oven for 40 minutes.

Source: Recipe page of Island Connections English Newspaper, Tenerife 21.06.2008

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LEEKS AU GRATIN (Puerros Gratinados)

For 2 servings as a main dish or 4 as a side.

4 leeks
4 slices cooked ham
4 slices cheese
grated cheese
3 TBS flour
2 TBS butter
salt

1) Top and tail the leeks, removing all the green stalks and wash well. Cook in salted water for 15 minutes. Remove the leeks and put the cooking water to one side.

2) Wrap each leek in a slice of cheese, and then a slice of ham. Place in an ovenproof dish.

3) Meanwhile prepare a bechamel sauce: Melt 2 TBS butter in a saucepan. Add 3 TBS flour and, stirring constantly with a wooden spoon, slowly pour in some of the cooking water, making sure no lumps are formed. Cook for 5 minutes.

4) Pour the sauce over the leeks, sprinkle with grated cheese and grill to brown the cheese lightly. Serve piping hot.

Source: Classic Tapas
Cordoba 2003

My way:
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I used half milk /half cooking water for the bechamel and added 2 teaspoons Knorr dried Onion Soup mix as well as fresh ground pepper. I used slices of mozzarella cheese, and as the slices were small and square I used two per leek to cover the whole stem. I used parmesan for the grated cheese on top. I chopped some of the more tender parts of the green tops, cooked them with the leeks and sprinkled on top to garnish.

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Another version is cooked leeks chopped up with cooked diced bacon and wrapped in crepes, topped with bechamel and cheese, toasted in the oven for a few minutes:

SharonCb

Sunday I had bought a couple of leeks at our farmer's market. I braised them in a bit of water/dash of olive oil and a shake of Italian seasoning, and when almost done, tossed them on the grill for a few minutes.

Sharon,
My mom used to make leek quiche all the time when I was growing up in the 70's. Hers looked just like yours.
Thanks for the pictorial memory.
Jo

Wow, now I'm going to have to buy more leeks! LOL

Thanks, these all look great!

Linda

I just found this recipe today and plan on making it soon. I love leeks.

BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS
Bon Appétit March 2009 by Rick Rodgers

An extra-sharp raw-milk cheddar from England is the perfect counterpoint to the sweet sautéed leeks in this upscale twist on mac and cheese.

Yield: Makes 6 servings

1/4 cup (1/2 stick) butter
5 cups chopped leeks (white and pale green parts only; about 5 large)
1/4 cup all purpose flour
3 1/2 cups whole milk
1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
2 large eggs
1 pound penne pasta

Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt. Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.

I always add a leek to the vegetables in chicken soup - it lends a certain depth of flavor not obtained with anything else.

Recently, I've started making risotto with bacon & leeks for a hardy supper. Sautee 6 strips of bacon, cut into bite size pieces, until crispy & set aside. Drain most of the grease & lightly saute pale green & white parts of 2-3 leeks. Add bacon & leeks to risotto (I use a recipe that serves 6) just before removing from heat & adding parmesean cheese.

Just saw this recipe online. It sounds pretty yummy.

LOL, cabogirl....see two posts above!

I think that one sounds good, too. I might have to try it over the weekend.

Linda

Grilled Leeks.

Trim inedible greens from leeks, cut in half lengthwise, and wash very thoroughly in cold water to remove sand and dirt.

Drain thoroughly and pat dry.

Brush with melted bacon drippings and sprinkle with kosher salt.

Grill cut side down over very hot coals until leeks begin to carmelize and char at the edges. Flip over and repeat.

Make a foil pouch, move leeks to pouch, sprinkle liberally with balsamic vinegar and wrap tightly. Move to a cooler part of the grill and braise 5 to 10 minutes.

Remove from foil, plate, and consume with your favorite grilled food.

haha - i was so excited to see a recipe with leeks I didn't bother to see if anybody else had posted it....I have a favorite called triple threat onion with leeks, green onions and reg onions, bulgur and parmesan but I've torn my recipe box upside down trying to find it. :-(

This:
Baked Potato & Leek Soup with Cheddar & Bacon Recipe
ngredients:

* 2 medium russet potatoes (about 1/2 pound each)
* 4 Tablespoons unsalted butter
* 2 medium leeks (white and light green parts), sliced and rinsed well
* 2 medium cloves garlic, minced
* Kosher salt and freshly ground black pepper
* 2 cups homemade or low-salt canned chicken broth
* 4 thick slices bacon, cut into 1/2-inch dice
* 1/2 cup milk
* 1/2 cup sour cream
* 1 cup (about 1/4 pound) grated sharp Cheddar (see Cook's Note)
* 2 Tablespoons thinly sliced scallion greens or chives

Preparation:
Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.

Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the chicken broth and 2 cups water. Simmer until the leeks are very tender, about 20 minutes.

Meanwhile, cook the bacon over medium heat, stirring occasionally, until browned and crisp. Transfer to a paper-towel lined plate to drain.

Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat over medium low. Whisk together the milk and sour cream and then whisk this into the soup, along with 1/2 cup of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper. Serve garnished with the remaining Cheddar cheese, the bacon bits, and the scallions or chives.

Yield: 6 cups, 4 servings

Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.

Leeks are very good simply cooked in a cream sauce as a side. I save the green tops, wash them very thoroughly and use them in addition to, or in lieu of (depending on how many I have) when I make stock.

Almost any recipe that uses onions as a primary ingredient can be adapted to using leeks instead. The flavor will be subtly different.