Week 35--Leeks

This weekend a dear friend handed me a big bag of fresh produce from her mom's friend's garden.  In it were 4 big stalks of leek and I immediately knew what I wanted to do with them.  I first discovered leeks when I signed up for a CSA while living in Berkeley.  Not knowing what to do with them I did a bit of research and discovered that they can be eaten cooked or raw.  One of the most popular uses is for adding flavor to stock.  I think I prefer them cooked because their sweetness intensifies and they enhance any dish beautifully.  

Leeks belong to the same family as onions and garlic; it's flavor is milder than an onion.  The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.  Leeks are a good source of iron, folate, vitamin A, vitamin C, vitamin B6, and an excellent source of vitamin K. (Source:  http://en.wikipedia.org/wiki/Leek)

This week I prepare a Vegan Potato Leek Soup.

Here is what you will need:

Ingredients

5 red potatoes, diced, plus water for boiling them

4 leeks, trimmed and sliced

3 cups of crimini mushrooms, sliced

1TB Earth Balance

4 cups of vegetable broth

4 cloves of garlic, minced

1TB Rosemary

1TB curry powder

salt and pepper to taste

Directions

1. Boil potatoes in water until cooked (~ 15 minutes). Drain.

2. In large stock pot saute leeks and mushrooms with earth balance until soft (~ 10 minutes).  Add rosemary, curry, garlic, salt, and pepper and cook an additional minute.

3. Add vegetable broth and potatoes and cook for a few more minutes.

4. Transfer mixture to blender or food processor and blend until smooth.

5. Return to stock pot and simmer for about 10 minutes.

6. Sprinkle with cayenne pepper and enjoy.