Cream of Leek and Asparagus Soup

This soup is a great way to celebrate asparagus, and the addition of leeks in the recipe gives a boost of extra iron as well as delicious flavor. This sumptuous soup tastes even better if made a day ahead, and it can serve as a creamy and satisfying main meal alongside a tender salad and some crusty wholegrain bread. 

Ingredients:

1 tablespoon canola oil

1 cup chopped onion

2 large celery stalks, diced

1 ½ pounds asparagus

6 large leeks, white and palest green parts only, chopped and well rinsed

vegetable stock (about 3 cups or as needed)

½ teaspoon each: dried tarragon and dried basil

¼ cup chopped fresh parsley

1 to 1 ½ cups low-fat milk or soymilk, as needed

salt and freshly-ground black pepper to taste 

Heat the oil in a large soup pot. Add the onion and celery and saute over moderate heat until the onion is golden. 

Crustless Smoked Salmon, Leek and Red Peppers Quiche

This crustless quiche is easy to make and great for any meal. The smoked salmon lends a touch of elegance, and the leeks can be substituted with onions or shallots. 

Ingredients:

- 3 eggs

- 1 1/2 cup milk or cream

- 6 oz smoked salmon

- 1 large leek, white and light green parts sliced (about 1 cup of slices)

- 1 small red pepper, chopped 

- 3/4 cup shredded cheese - almost any kind or combination is fine, but not too much strong-flavoured cheese such as Parmesan

- 1 tsp dry mustard (I replaced with Dijon)

- 1/2 tsp thyme

- pinch of cayenne pepper or a bit of hot sauce

- paprika, salt and pepper

Preheat the oven to 375 F.

Saute leeks in a little olive oil. When they begin to soften, add the peppers. Add a little salt and cook for 3-4 minutes. Just before taking off the heat, add the thyme.

Roasted Branzino Stuffed with Leeks and Meyer Lemons

I prepared the branzino in the Mediterranean style, with citrus and herbs and served with a risotto Primavera. You can replace the branzino with any white, flaky fish.

Ingredients:

1 whole branzino or other white-fleshed whole fish, butterflied

1 leeks cut into thin strips

1 Meyer lemon cut into thin rounds with one wedge reserved

2 sprigs fresh thyme

Salt and pepper, to taste

olive oil

Preheat the oven to 425 degrees.

Place fish on a roasting pan open and flesh side up. Sprinkle salt and pepper over both fish. Squeeze a bit of lemon juice over each fish. Line one side of the fish with lemon slices, top with a generous amount of leeks and 2 sprigs of thyme. Fold the empty side onto the filled side. Drizzle with olive oil and salt and pepper.

Cook for 12 to 18 minutes, or until the fish is cooked through.

Enjoy!

Chicken Soup with Apples and Leeks

This a sensational full-flavored winter soup, in which the leeks and apples accentuate and bring into focus the chicken. It is especially tasty if you just came in from the cold :D.

- 1.5 lb chicken (I used thighs, feel free to use any parts you like)

- 2 tbsp unsalted butter

- 2 leeks (including 1 inch of green), cut in half lengthwise, washed and finely sliced

- 2 Granny Smith apples (can be replaced with Golden Delicious or any tart baking apples), peeled and cut into 1/2-inch cubes

- 1 cup apple juice

- 1/2 cup apple cider vinegar

- 4 cups chicken broth

- 3 tbsp Calvados (optional) - it's a brandy made by distilling hard cider and aging it in oak casks

- 1/2 cup heavy cream

Season the chicken with salt and pepper. Melt the butter over medium heat in a saute pan just large enough to hold the chicken. Add the chicken, skin side down, and cook for about 8 minutes over medium heat. Turn the chicken and lightly saute in the same way for 5 more minutes.

Leek, Prosciutto and Gruyere Crustless Quiche

I had re-made the roasted leek and potato soup and was left with two more leeks to use, so I prepared this quiche:

• 2 medium leeks, white and light green parts
• 1 1/2 tsp kosher salt
• 6 oz prosciutto
• 4 tbsp unsalted butter, softened
• 2 tbsp freshly grated Parmesan cheese
• 2 cups half-and-half
• 2 large eggs
• 2 large egg yolks
• freshly ground black pepper
• pinch freshly grated nutmeg
• 4 oz grated Gruyere or Swiss cheese, about 1 cup

Trim the root of the leeks, leaving ends intact to hold the leaves together, then halve lengthwise. Rinse well under running water to flush out any grit trapped between the leaves. Cut each half into 1/2-inch lengths, then drain very well. 

Leek and Tomatoes Rice Pilaf

Yes, I am finally back home and I missed all of you! I am sorry it took me so long to get back, but you know what is like to be on vacation and to take advantage of lazy days. But now that's all behind me and I'm back on track, including with some cooking (in spite of the scorching hot days). Now, precisely because of this heat wave, I have for you a very easy and fast recipe that tastes absolutely great - my daughter made sure we had leftovers for dinner, because, she said, it tasted so good! So, this is what we need for 4 servings:

- 2 lb leeks

- 1 cup rice

- 1 cup tomato puree

- 1 stick butter (can be replaced with olive oil)

- salt and pepper to taste

- 1 bunch parsley or dill (or a combination of both, depending on your taste, I used parsley)

Börek - Ground Meat and Leek-Filled Pastry

For the pastry, I used 3 sheets of yufka. The filling consisted of:

- 1 lb leeks

- 1 medium yellow onion

- 1 lb ground meat

- 1 tsp sweet paprika

- 1/2 bunch parsley

- salt and pepper to taste

Leek, Onion and Veal Stew with Lemon and Kalamata Olives

I think I've made this dish about three times in the past two weeks, that's how good it is. The idea comes from Dana and she's made it quite a few times, believe me! So, this is my take on it.

Ingredients:

- 2 lbs yellow onion, sliced

- 4 big leeks (only the white part)

-  1/2 lb veal shoulder, cut in bite-size cubes

- about 3 tbsp olive oil

- approximately 1 bottle (3 cups) dry white wine, it can be less than that depending on the quantity of the other ingredients

- 1 tbsp tomato paste

- 1-2 bay leaves

- allspice berries (about 10), salt and pepper to taste

- approximately 7-8 slices of lemon

First clean the leeks, by slicing the white part and putting them into a big bowl with cold water. Stir them a little bit in the bowl, then let them in the water for 10 minutes, so that the sand and dirt collect at the bottom of the bowl.

Roasted Potato Leek Soup

• 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
• 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
• 1/4 cup good olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine, plus extra for serving
• 5 cups chicken or vegetable stock, preferably homemade
• 3/4 cup heavy cream
• 8 ounces creme fraiche
• 1/4 cup freshly grated Parmesan, plus extra for garnish

Preheat the oven to 400 degrees F.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly.