LEEK RECIPES
With its sophisticated and delicate taste - sweeter than the onion - the leek is by all means the first choice vegetable when it comes to adding flavor. It is also easier (than the onion) to digest when cooked. Within the many qualities of the leek - considered by some to have healing properties - the most widely known are its diuretic and laxative properties. It is also a good antiseptic and a well-known tonic. Leeks are rich in minerals: iron, potassium, magnesium, copper and calcium. They are low in calories and also contain a lot of different vitamins: A, B1, B2, B3, B9 (folic acid) and C.
CHEDDAR APPLE SOUP - Tamara Stimpson
With the cooler weather upon us, nothing hits the spot more than a satisfying bowl of soup full of seasonal fruit and veggies!
Ingredients:
1/4 cup unsalted butter
2 small apples, peeled, cored and chopped
2 small leeks, finely sliced
1 carrot, peeled and diced
1 stalk of celery, diced
1/4 cup all-purpose flour
2 1/2 cups chicken broth (homemade is best, but low sodium store bought is also fine)
1 1/2 cups apple cider/juice
1 tsp curry powder
1 tsp ground cumin
Pinch hot pepper flakes
2 cups grated cheddar cheese
1 cup Parmesan
- Melt butter in a large Dutch oven or pot, add apples, leeks, carrots and celery and saute until softened. Add flour and stir in to the vegetables.
- Stir in broth, cider, curry powder, cumin and pepper flakes. Bring to a boil and reduce heat. Simmer until the apples and vegetables are tender.
- Using an immersion blender, or in batches in a food processor or blender, puree the soup. Return to the pot and bring to a simmer. Whisk in the cheeses and stir until melted.
- ENJOY!
*To prepare leeks, cut off the root end and slice lengthwise in half. Under running water, rinse in between all the layers of the leek to remove any grit. *
IRISH LEEK & BLUE CHEESE SOUP
Ingredients:
3 large leeks
1/4 cup butter
2 tbsp oil
4oz blue cheese (if I had Cashel blue I would have used an Irish cheese)
2 tbsp all purpose flour
1 tbsp wholegrain Irish mustard
6 1/4 cups chicken stock
Ground black pepper
- Slice the leeks thinly. Heat the butter in a large Dutch oven and add the oil. Gently saute the leeks in the oil and butter until softened, but not brown.
- Grate the cheese (or crumble it like I did!), and add it to the pot, stirring over a low heat until it is melted. Add the flour and stir constantly for 2 minutes. Add ground black pepper and mustard to taste.
- Gradually add the stock, stirring constantly and blending it in well. Bring the soup to the boil. Reduce heat, cover and simmer for approximately 15 minutes.
PARMESAN CRUSTED CHICKEN WITH LEEKS & APPLES - Tamara Stimpson
Another wonderful dish that uses the winning combination of apples and leeks to enhance chicken breasts. The smell of this dish cooking will definitely get your taste buds working overtime!
Ingredients:
1 tbsp EVOO
2 1/2 cups coarsely chopped, peeled & cored apples
1 2/3 cup of thinly sliced leeks
1 tsp sugar
1/4 cup grated Parmesan Reggiano
2 tbsp all-purpose flour
1/2 tsp salt
1/8 tsp black pepper
4 skinless, boneless chicken breasts
1 tsp unsalted butter
3/4 cup apple juice or cider
1 cup chicken broth
1/3 cup whipping cream
1/8 tsp dried rosemary
- Heat the olive oil in a large skillet over medium high heat. Add the apples, leeks and sugar. Saute until the leeks are golden and apples are soft. Remove to a bowl and set aside
- Meanwhile, combine Parmesan, flour and 1/4 tsp salt and the pepper in a shallow dish. Dredge the chicken in the mixture to coat. Melt the butter in the skillet and add chicken to the pan. Fry until the coating on the chicken is crisp and golden brown. Remove to a plate and set aside.
- Deglaze the skillet by adding the juice and broth and bringing to a boil. Reduce the liquid by half and add cream. Reduce heat and cook, stirring often, for 5 minutes. Stir in the reserved apple & leek mixture, rosemary and remaining salt. Cook for 2 minutes.
- Serve chicken over a bed of cooked rice and top with the apple and leek sauce.
LEEK & POTATO SOUP - Tamara Stimpson (http://thestimpsonsoupkitchen.blogspot.com)
This is one of those simple soupsl that is easy to prepare, freezes well or can be canned in a pressure canner!
Ingredients:
1/4 cup unsalted butter
1 bunch of Cooper's baby leeks, washed thoroughly and chopped
1 small onion, finely chopped
4 cups 1" cubed potatoes
3 3/4 cups homemade stock (I use chicken)
salt and ground black pepper
- Heat 2 tbsp of the butter in a large pot over a medium heat. Add the leeks and onion and cook gently, for approximately 7 minutes, until they are softened.
- Add the potatoes to the pot and cook for about 2 to 3 minutes, then add the stock and bring it to the boil. Reduce heat to a simmer, cover and cook gently for 30-35 minutes, or until the potatoes are tender.
- Season to taste with salt and pepper, and remove from heat. Chop up and stir in the remaining butter.
- Serve hot with fresh crusty bread - YUM!!!
266 Ashworth Road . Zephyr, ON . L0E 1T0 905.830.4521 steve-lisacooper@coopersfarm.ca
