Vegetarian Lifestyle
This Week It's Leeks
By Doris Romeo
Jul 9, 2006 - 1:52:00 PM

Leeks are my favorite type of onion - they are very versatile, a natural diuretic and full of flavor.

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Leek potato soup

5 Yukon gold potatoes cut into quarters
3 med. size leeks, sliced (white part only)
1/2 white onion chopped
1 clove garlic minced
2 T. butter or margarine
5 cups vegetable stock (recipe follows)
Salt and pepper to taste

Melt the butter in a large pot until just bubbly. Add all the ingredients and sauté for a couple of minutes. Add the stock and salt and pepper. Simmer for 40 minutes. Let cool, put in a blender and blend until nice and creamy. Serve hot or cold.

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Vegetable stock (use for all soups)

10 cups distilled water
The peel of 6 potatoes, washed well
3 carrots unpeeled, washed
2 slices fennel
1/2 head of cabbage (Savoy preferred)
1 ear of corn
2 leeks
1 small onion peeled
2 cloves peeled whole garlic
1/2 cauliflower
1/2 bunch dill
1/2 bunch parsley
1/2 bunch cilantro

Bring all the ingredients to a boil, lower the flame and simmer for one hour, adding water if needed. Pour through a sieve, saving mass to use for soups or gravies. Salt or pepper is added later when making the soups. Any vegetables you like can be used; the secret is to simmer for a long time.



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