So Cat had shared last week that she took some leeks and celery root and sauteed them together. It sounded wonderful, so this weekend I bought a leek and had planned on picking up celery root, but both grocery strores that I usually go to did not have the root. I'm going to hit up one more store today after work, but if I don't find one what can I do with the leek?
Any other suggestions?
I slice up the leeks and some onions, sautee them in EVOO and garlic, add salt and pepper to taste and then pour in some chicken broth until the leeks are soft. (This is our week-night preparation.)
For weekends, I slice the leeks in half long-ways and brush with EVOO. Set on grill until just slightly charred. Put in foil packet and drizzle with balsalmic vinegar and sprinkle with some salt and pepper. Seal up foil packet and put back on grill, away from heat until leeks are soft (about 20 minutes, usually). Too give it an extra bit of oomph, I often sprinkle some chopped fennel tops over the leeks with the vinegar. Ohmygoodnesswonderful!
Last edited by Kim_Star060404; 07-14-2008 at 04:43 PM.
Uh-oh! She's been posting since last fall and now you chicks will have to do what I did - go back and read them all. There are some real gems in there! She has made me cry more than once.
I have a soup recipe I got from my inlaws in Germany. It's simple AND delicious!
Hackfleischsuppe (literally 'Ground Meat Soup)
500 grams of ground pork or turkey (or mix up both!)
1 onion
5 Leeks, roughly chopped
2 cans, or 2 cups of mushrooms, roughly chopped
2 liters of broth (veggie broth works well)
1.5 c. finely shredded skim cheddar
2 tbs. low fat sour cream
Brown the meat first, then drain and mix in big pot with all the other ingredients, cooking on low heat until cheese is melted and veggies are suitably soft.
Voila! Yummy soup.
Last edited by WhiteRabbit; 07-15-2008 at 09:15 AM.
There is a fantastic recipe on allrecipes.com for a Leek and Bean soup. I make a big pot and eat it all week. I'm not on the south beach diet but I guess it depends on what phase you are on because it has whole wheat couscous. It contains chicken broth, cannalinni beans{I use northern beans}, leeks, garlic, fresh spinach and cumin. I was actually going to make some this week but the leeks at my store were $5, I didn't want to fork over that much. Here is the recipe.......
1. Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.