Russian Mushroom Leek Soup

Given By: Our cousin and CSA member MaryJo Vogelsang

Melt ½ stick butter in a kettle.
Saute in a bit of the broth:     2 large chopped leeks and 2 large chopped carrots

Stir in:  6 C chicken or vegetable broth, 2 tsp dill weed, ½ tsp pepper, ½ bay leaf,  2
pounds diced potatoes

Simmer about 20 minutes until the potatoes are slightly tender.  Meanwhile, melt ½
stick butter, or olive oil in a skillet. Saute 1 pound sliced mushrooms about 5 minutes.
Combine 1 C milk with ¼ C flour until smooth (either using a whisk or a blender).  
Pour into soup with mushrooms.  Cook and stir until lightly thickened.  Garnish with
sour cream and more dill.
                           Leek, Potato and Tarragon Soup

2 leeks, sliced; white and green parts only
½ lb potatoes, unpeeled, cut into ½ inch pieces
4 cups veggie or chicken broth
2 tsp chopped fresh tarragon
½ cup plain yogurt
½ cup whipping cream
1 small onion, chopped
4 garlic cloves, sliced
2 tbsp water
3 tbsp butter

Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 Tbs
water. Cook until leeks are just golden, about 10 min. Add potatoes and broth; bring to a
boil. Reduce heat to low and simmer until potatoes are tender, about 10 min. Mix in
tarragon.
(Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before
continuing.)
Stir in cream and yogurt. Season soup to taste with salt & pepper.
                                Leek Salad

2 large leeks, trimmed and washed well
1 small red bell pepper
3 tablespoons chopped walnuts
Grated rind and juice of 1 lemon
6 tablespoons mayonnaise
Salt and pepper to taste
1. Finely shred leeks, then blanch in boiling water 2 minutes, drain, and cool. Slice red
pepper. Combine with leeks and walnuts in a salad bowl. Mix lemon rind and juice
with mayonnaise and toss the salad. Adjust seasonings to taste and serve.  
          Parmesan-Crusted Chicken with Leeks and Apples

2 1/2 cups coarsely chopped and peeled apples
1/4  grated parmesan cheese
4 skinned, boned chicken breast halves
1/8 tsp dried rosemary
4 cups hot cooked wild rice
1 2/3 cups thinly sliced leeks
1 tsp sugar
2 tbsp all purpose flour
1/2 tsp salt, divided
1/8 tsp black pepper
3/4 cup apple juice
1/3 cup whipping cream

Heat a skillet with cooking spray over medium-high heat until hot. Add apple, leek &
sugar; saute 12 mins or until browned. Remove from pan; set aside. Combine cheese,
flour, 1/4 tsp. salt & pepper in a dish. Dredge chicken in cheese mixture. Heat butter in
pan over medium-high heat; add chicken. Saute 4 mins on each side or until chicken is
done. Remove chicken from pan, keep warm. Add juice & broth to pan, scraping pan
to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1-1/2 cups.
Add cream; reduce heat & cook 5 mins. Stir in reserved apple mixture, rosemary & 1/4
tsp. salt; cook 2 mins. Spoon rice onto 4 plates; top with chicken & sauce.
                         Buttercup Squash and Leek Soup

4 cups chopped, well-washed leeks
8 cups cubed buttercup squash
1/2 cup dry white wine
6 cups chicken or veggie broth
2 1/2 tbsp salt
1 tsp white pepper
Chopped fresh chives for garnish

Put the leeks in a heavy-based nonaluminum, 8-qt. stockpot. Put the squash over the
leeks; add the wine and stock. Cover and bring to a boil. Reduce to a simmer; cook until
the squash is fork-tender, about 25 min. Let cool 15 min. Add the salt and pepper; purée
in a blender (or food processor).
                  Irish Potato Leek Soup

3 Yukon Potatoes; depending on size, up to 6
1 Big can Swanson Chicken Broth
1 Leek; top l/3 removed, (roots removed too)
1 Shallot; or 1/2 onion, (Shallot is better)
1 Carrot
1 tb Chopped Parsley
1 Garlic Clove
In a big pot, bring chicken stock to a boil while adding peeled and chopped potatoes and
the diced carrot. Boil until potatoes are tender and cut easily against the side of the pot
with a fork.
In a non-stick frying pan coated with Pam, sauté finely chopped leek and shallot and
garlic until tender. Add this plus the chopped parsley to the potato/broth mixture. Simmer
20 minutes. Take a potato masher and mash the potatoes to a rough creamy consistency.
Stir and serve with crusty bread. (Salt ands pepper to taste. )
Note: You can make this whole thing in the pot by sautéing the shallot and leek in the pot
first, then adding the stock, potatoes, and carrot. Depends on who is doing the dishes.
                                                                  Fennel and Leek Au Gratin Recipe

3 tablespoons unsalted butter, divided use
2 small heads of fennel, feathery leaves removed, washed
2 large leeks, white parts only, thoroughly rinsed
3/4 pound gruyere cheese, coarsely grated
3 tablespoons half-and-half
Freshly ground black pepper, optional
Directions:
Heat oven to 425 degrees F. Grease the sides and bottom of a gratin pan with a tablespoon of butter.
Thinly slice the fennel bulbs on a mandolin or with a very sharp knife. Spread half the fennel on the bottom of prepared gratin pan. Thoroughly
rinse and pat dry the leeks, then very thinly slice the white part of leeks. Spread half of the leeks over the fennel. Sprinkle half of the grated cheese
over leeks, then dot with 1 tablespoon of butter. Add grindings of black pepper if desired. Drizzle with 1 1/2 tablespoons half-and-half. Repeat
process with remaining ingredients.
Place dish on baking sheet and bake in preheated oven 35 to 45 minutes, until top becomes golden to dark brown.
Remove from oven and let cool 5 minutes before serving. Serves 6.
Leek Recipes
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