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White Food Energy: Leek (Allium ampeloprasum var. porrum (L.))

By Gwen Nyhus Stewart

Recipes

Asparagus and Leek Soup

1 lb. (450 g) asparagus

3 medium leeks

1 medium onion, sliced

6 cups (1.5 L) chicken stock

2 tablespoons (30 ml) butter

sea salt, to taste

white pepper, to taste

fresh nutmeg, grated

chives, chopped for garnish

Trim the tough ends from the asparagus and the tough green parts of the leeks and reserve the trimmings. Chop the trimmings coarsely and combine them with the onion and stock in a large saucepan. Bring to a boil and simmer for 45 minutes to 1 hour. Remove from the heat, strain the broth, and discard the trimmings.

Meanwhile, slice the leeks thinly and cut the asparagus into 1 inch (3 cm) pieces. Wash thoroughly. Heat the butter in a skillet over moderate heat and sauté the leeks for 5 minutes, stirring frequently. Add the asparagus and sauté for 2 more minutes. Transfer the asparagus and leeks to the stock and season with salt, pepper, and nutmeg. Simmer until the vegetables are tender, about 5 minutes. Remove 1 cup (250 mL) of the vegetables with a slotted spoon and set aside. Purée the remaining soup in batches in an electric blender of food processor. Add the reserved vegetables and bring to a simmer. Serve garnished with chopped chives.

Grilled Leeks

2 cups (500 mL) white wine

2 cups (500 mL) clam juice

6 garlic cloves, mashed

1 large onion, coarsely chopped

2 tablespoons (30 mL) butter

1 bunch of leeks, with tough outer leaves removed, cleaned

1 cup (250 mL) olive oil

4 garlic cloves, coarsely chopped

In a suitably sized frying pan, bring the white wine, clam juice, smashed garlic, chopped onion and butter to a simmer. Add the leeks and braise for 20 minutes. Allow leeks to cool in liquid. Cut lengthways. In a bowl, whisk together the olive oil and chopped garlic; then place the leeks in this mixture and allow them marinate for 60 minutes. Preheat grill. Grill the leeks until golden brown.

Leek and Zucchini Pasta

3 cups (750 mL) Rotini (tube-shaped) pasta

2 medium leeks, cleaned

1 medium zucchini, julienned

2 tablespoons (30 mL) vegetable oil

11/2 cups (375 mL) fresh mushrooms, sliced

1 cup (250 mL) sour cream

1/4 cup (50 mL) dry white wine

1 teaspoon (5 mL) tarragon leaves

sea salt, to taste

Discard the green part of leeks and slice thinly lengthways. In a large frying pan, heat the oil over medium-high heat. Sauté the leeks, mushrooms, and zucchini for 5 minutes. Add the dry white wine and simmer for another 5 minutes. Stir in the cream, tarragon, and salt. Bring to a boil and simmer until slightly thickened.

While preparing sauce, cook the Rotini pasta according the instructions on the package. Drain thoroughly. Spoon onto plates and top with sauce.

Leek Soup

1 cup (250 mL) chopped leeks (the white part)

1 cup (250 mL) milk

2/3 cup (150 mL) water

1/4 cup (50 mL) cream

3 tablespoons (45 mL) butter

1 teaspoon (5 mL) chicken stock

1 medium potato, boiled

chives, chopped, to garnish

In a suitably sized skillet, melt the butter over medium heat. Cook the leeks in the skillet for 5 minutes. Add the chicken stock and the water; then bring to a boil and reduce heat. Cover and simmer for 10 minutes. Stir in the milk and cream.

Add the potato after mashing, or put it in a blender at low speed. Garnish with chives.

Roasted Leeks

10 leeks, cut into 3/4 inch (18 mm) pieces

1 fennel bulb, thinly sliced

1 can (14 ounces) reduced sodium chicken broth

1/4 cup (50 mL) white wine

sea salt, to taste

freshly ground black pepper, to taste

6 tablespoons (90 mL) unsalted butter

1 tablespoon (15 mL) lemon juice, freshly squeezed

1/2 cup (125 mL) parsley, chopped

Heat oven to 450° F (230° C). In a 9x13 inch (22x33 cm) baking pan add leeks, fennel, broth, and wine. Sprinkle with salt and pepper. Dot with butter. Cover with foil and cook 20 minutes. Remove foil, stir and cook an additional 20 minutes, or until almost all the liquid is evaporated. Stir in lemon juice and parsley.

See White Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of white, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 64 for more information about what the colour white means and Chapter 8, Colour Energy, Plants, and Recipes pages 89 – 92 for information about using white in the garden and recipes.)

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