74 leek celery recipes

Braised leeks with celery in a reduced celery-honey sauce. A clean, virtually fat-free vegetable side that lets the alliums and herbs do the talking.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

A creamy and rich wild mushroom soup that doesn't contain any cream. It's loaded with wholesome veggies and satisfies with earthy goodness.

Recipe taken from "The Eat-to-Live Diet" by Dr Joel Fuhrman. Packed full of vegetables and thickened with cashews.

Very tasty. It's hard to go wrong with potatoes and leeks. They seem a perfect combination especially when it comes up to soup, such as this chunky leek and potato soup. It was very easy to make, and packed with great flavors. If you prefer smooth soup, puree it in a food processor or blender. In whichever way, it's always delicious.

A tasty way to use up leftover turkey from Thanksgiving or Christmas dinner. It includes leeks and mushrooms along with the turkey in a traditional flaky pastry.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

Hearty Moroccan-spiced lentil chili with orange, cinnamon, cardamom and fresh vegetables. Pressure cooker ready in minutes, served over couscous for a warming vegetarian weeknight meal.

A rich soup with layers of earthy warm flavors. Maitake mushrooms (hen of the woods) are believed to have numerous medicinal properties and taste great.

Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Pressure cooker celery soup with anise seed, leeks, and orzo. Partially pureed for a silky-chunky texture, this light soup is on the table in under 40 minutes.

Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.

Beef and bay stew: a rustic Irish-style beef stew with leeks, turnip, carrots, potatoes, and celery, simmered gently with bay and thyme. Old-fashioned slow-cooked supper served with crusty bread.