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Leeks make a great base for just about any soup, stock, or sauce.Most of the time these start with mirepoix, a combination of onions, carrots, and celery. Instead of onions, use leeks.
Healing, comforting and affordable, this cold soup uses tinned artichokes and potatoes (or cauliflower) to deliver a bowl of subtly brine-y flavors that's creamy but not food-coma-inducing.
Move over onions, the lanky green spring veggie make the best flavor for soups, pasta and more.
These spring soup recipes will usher in the new season. Try fresh vegetable flavors, including cream of asparagus, split pea, and potato leek.
While many recipes using leeks call for discarding the tougher, more fibrous green tops, we reserve them, slice 'em real thin, and stir-fry them until golden for a crispy topping! Get the Leek And ...
1 / 2 tsp kosher salt, plus more for the pot; 24 littleneck clams, scrubbed; 6 tbsp extra-virgin olive oil; 6 garlic cloves, peeled and sliced; 2 leeks, halved lengthwise, white and -light--green ...
In a pot, heat the olive oil. Add the garlic, scallions, leeks and shallot and cook over moderate heat, stirring occasionally, until the leeks are softened, 6 minutes.
Leeks, celery, garlic, and potatoes combine with flavorful herbs and seasonings to make it happen. Just be sure to pair it with those goat cheese crostini. Get Ree's Instant Pot Potato Leek Soup ...