- Leek, Potato, & Tarragon Soup
- Leek Salad
- Potato & Leek Casserole
- Russian Mushroom Leek Soup
Leek, Potato and Tarragon Soup
2 leeks, sliced; white and green parts only
½ lb potatoes, unpeeled, cut into ½ inch pieces
4 cups veggie or chicken broth
2 tsp chopped fresh tarragon
½ cup plain yogurt
½ cup whipping cream
1 small onion, chopped
4 garlic cloves, sliced
2 tbsp water
3 tbsp butter
Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and
2 Tbs water. Cook until leeks are just golden, about 10 min. Add potatoes and
broth; bring to a boil. Reduce heat to low and simmer until potatoes are tender,
about 10 min. Mix in tarragon.
(Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before
continuing.) Stir in cream and yogurt. Season soup to taste with salt & pepper.
2 large leeks, trimmed and washed well
1 small red bell pepper
3 tablespoons chopped walnuts
Grated rind and juice of 1 lemon
6 tablespoons mayonnaise
Salt and pepper to taste
1. Finely shred leeks, then blanch in boiling water 2 minutes, drain, and cool.
Slice red pepper. Combine with leeks and walnuts in a salad bowl. Mix lemon
rind and juice with mayonnaise and toss the salad. Adjust seasonings to taste
Potato and Leek Casserole
3 cups leeks cut into ½ inch pieces
½ cup carrots, shredded
2 tbsp. olive oil
salt and pepper to taste
1 tsp. dry rosemary
1 cup vegetable broth
2 lbs unpeeled red potatoes, cut into thin rounds
¼ cup parsley or chive, finely chopped
Preheat oven to 375 degrees. In a deep skillet coat leeks and carrots with olive
oil. Cover and simmer over low heat until soft. Add seasonings, mix well. Layer
a well oiled 2-1/2 to 3- quart casseroles (with cover) with 1/3 of the potatoes,
then ½ the seasoned vegetables. Repeat and finish with the last 1/3 of the
potatoes. Pour broth evenly into casserole. Cover and bake for 50 minutes.
Then uncover and bake for another 10 minutes. Garnish with parsley or chives.
Variation: Substitute carrots with zucchini or summer squash.
Russian Mushroom Leek Soup
Melt ½ stick butter in a kettle.
Saute in a bit of the broth: 2 large chopped leeks and 2 large chopped carrots
Stir in: 6 C chicken or vegetable broth, 2 tsp dill weed, ½ tsp pepper, ½ bay
leaf, 2 pounds diced potatoes
Simmer about 20 minutes until the potatoes are slightly tender. Meanwhile,
melt ½ stick butter, or olive oil in a skillet. Saute 1 pound sliced mushrooms
about 5 minutes.
Combine 1 C milk with ¼ C flour until smooth (either using a whisk or a
blender). Pour into soup with mushrooms. Cook and stir until lightly
thickened. Garnish with sour cream and more dill.
|©2014 Eating with the Seasons, All rights reserved.