638 leeke recipes

A low-fat creamy mushroom soup made with dried oyster, morel, and porcini mushrooms plus fresh portabellos, simmered with leeks and curry in skim milk. Finished with dry sherry and fresh chervil. Ready in 25 minutes.

Fettuccine with Gorgonzola sauce tossed with sauteed asparagus, leeks, artichoke hearts, red bell pepper, cherry tomatoes, and garlic. A vegetable-loaded pasta with bold blue cheese flavor.

Fideus with clams features toasted vermicelli cooked in homemade fish stock with steamed clams, topped with a chive-garlic mayonnaise. A Spanish-inspired seafood pasta worth the effort.

Mini quiches with a cream cheese pastry crust and a rich filling of leek soup, Swiss cheese, cream, eggs, and dry mustard. Bite-sized and perfect for parties and brunches.

Silky blended vegetable soup combines turnips, potatoes, leeks, and carrots in chicken broth, finished with cream and fresh dill.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Chilled winter vegetable salad with blanched kale, julienned leeks, and sliced carrots served over a tangy garlic yogurt dressing with red wine vinegar.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

Vegan Greek spanakopita rolls from the Peloponnese, with spinach, leeks, scallions, parsley, and nutmeg wrapped in crisp phyllo. No cheese, no eggs, no butter.

Traditional Mexican meatball soup with mint and cilantro in the albondigas, simmered in rich beef broth with chayote squash, carrots, cabbage, leeks, and small pasta.

Silky pureed vegetable soup packed with broccoli, potatoes, carrots, leeks, and zucchini, finished with a pour of cream. Comfort in a bowl for chilly nights.

Green Mountain potato chowder simmered in beef broth with carrots, tomatoes, leeks, and celery root, finished with sour cream and topped with pumpernickel-bacon croutons.

Shrimp and lobster tail bouillabaisse in a tomato-clam broth with leeks, Cajun seasoning, and orange zest. Served over toasted French bread for a stunning seafood supper.

Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.

A farmers market celebration of artichokes, fava beans, asparagus, peas, leeks, turnips, and carrots gently stewed with lemon, garlic, and butter. Each vegetable cooked to its own ideal doneness.

Creamy winter vegetable soup loaded with potatoes, carrots, spinach, cabbage, and leeks in a bacon-enriched broth. Half pureed for velvety body with chunky texture in every spoonful.