Rinse sliced leeks well in a colander.
Not exact matches
2 tablespoons unsalted butter 2 garlic cloves, chopped 2
leeks, including light green parts,
sliced and thoroughly
rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
:)
Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g
leeks, trimmed 300g beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground black pepper handful of parsley leaves, chopped Cut the
leeks into
slices,
rinse well, and steam them for about 20 minutes until completely soft.
Slice the
leek into rings and
rinse well.
2 pounds zucchini — ends trimmed, quartered lengthwise then thinly
sliced 1 pound Yukon Gold or Red Bliss potatoes — unpeeled, diced small 2 medium
leeks (2 cups)-- trimmed, thinly
sliced white and light green portions, then
rinsed well 1 cup celery — trimmed, diced small 2 tablespoons garlic, roughly chopped To season — Kosher or sea salt & ground black pepper
1 1/2 tablespoons olive oil 1 cup
leek,
sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes,
rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons sea salt, or to taste 1/2 teaspoon ground pepper, or to taste pinch cayenne pepper Splash of wheat - free tamari, optional
1 pound
leeks, greens reserved, white and light green parts halved lengthwise,
sliced thin, and
rinsed (about 4 cups)
Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium
leeks (
sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (
rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)
12 ounce dried cannellini beans, picked over and
rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly
sliced, plus any leaves from the head of celery 3
leeks, white and light green part thinly
sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
1 pound fresh
leeks, white part only,
rinsed well and thinly
sliced 1/4 cup olive oil 3 sprigs fresh thyme 3 pounds large russet potatoes 2 quarts mushroom stock 2 cups dry white wine Kosher salt and freshly ground pepper
ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (finely chopped) 2 stalks celery (finely diced) 1 small yellow onion (peeled, finely diced) 1 medium
leek (white and light green parts only, thoroughly
rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled, finely diced) 1/4 small celery root (peeled, finely diced) 4 scallions (root ends removed, thinly
sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to taste) 2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil 2 large
leeks, white and pale green parts only, thinly
sliced 1 large fennel bulb, cored and thinly
sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and
rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese
After chopping or
slicing according to preference,
rinse leeks in cold water, separating the layers to remove any grit.
1 1/2 tablespoons olive oil 1 cup
leek,
sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes,
rinsed and chopped (2 1/2 cups) 1
Using the white and light green parts of the
leek,
slice length wise and
rinse out the dirt.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2
leeks,
sliced in half lenghtwise for easier washing, then
sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and
rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami
slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
olive oil 2 large
leeks, ends discarded, halved lengthwise,
sliced,
rinsed, dried 2 large shallots, peeled,
sliced 1/4 cup white wine, room temperature 2/3 cup lentils (I recommend French or beluga) 2 2/3 cups water or stock 2 tbsp.
Trim off the tough green end of
leek, then
slice leek lengthwise and
rinse out.
Soup: 3 tbsp extra-virgin olive oil 1 1/2 cups diced onion 2 medium carrots, cut in 1/2 - inch dice 2 medium
leeks, white and light green parts only, finely
sliced 2 stalks celery, cut in 1/2 - inch pieces Coarse salt and fresh pepper to taste 2 potatoes, peeled and cut in 1/2 - inch dice 6 cups hot chicken or vegetable stock 1 (14 ounce) can chopped tomatoes 1 1/2 cups Savoy cabbage, thinly
sliced 1 1/2 cups zucchini, cut in 1/2 - inch dice 1 (14 ounce) can cannellini beans, drained and
rinsed
Carrot and
Leek Soup 2 Tbsp butter or olive oil 1 Tbsp yellow mustard seeds 1 Tbsp coriander seeds 1/4 tsp turmeric 1/2 tsp garam masala or curry powder a large thumb sized piece of fresh ginger, peeled and
sliced 2
leeks,
sliced and
rinsed
INGREDIENTS Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of
leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup
leeks,
sliced in 1⁄4 - inch rounds and
rinsed (about 4 small
leeks) 4 green garlic cloves, thinly
sliced 8 asparagus spears, peeled and the top 3 inches
sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil