LEEKS - LEEK, CREME FRAICHE AND POTATO SOUP, BRAISED LEEKS ON TOAST, LEMON LEEKS AND MOZZARELLA

A classic leek and potato soup that everyone should have up their sleeve. Plus two new ways with leeks - braised on toast and served with mozzarella,

Hey all,

Welcome back to The Good Home Cook!

I’ve got three leek based recipes for you on this sunny Mothering Sunday for you. Leeks are technically in season from November-April but hey are one of those vegetables that are a pretty safe bet all year round. Not only that but they are incredible versatile. Sweeter, buttery and more flavoursome than an onion they work well incorporated into dishes or taking centre stage.

A good leek and potato soup is simple, but a real thing of beauty. I have really fond memories of a Delia Smith one that my mum would cook every so often. It was silky and creamy but still with a really rich, savoury quality that makes it a classic for a reason. Everyone should have a recipe for this up their sleeve for a leek and potato soup and I think my classic recipe with the addition of crème fraiche and hazelnuts is really quite nice.

As the seasons change I like to braise leeks with whole spices and lemon, then leave them to cool in their flavoursome juices before piling them on thick wedges of toast with labneh. This is a great recipe because you can cook them, store then in the fridge and use them in so many ways. Serve them with shaved cheese and walnuts on top as starter, or eat alongside cooked ham or pile them into cheesy tarts.

For my paid subs there’s also a recipe from food writer Kitty Coles. A delicious plate of lemony leeks with oily, torn mozzarella. Such a simple but clever recipe. I love everything Kitty cooks so its a real treat to have her as todays guest.

Enjoy these recipe and enjoy the longer days that are kicking off this week!

Esther x

GOOD TO KNOW -

WASHING A LEEK -

If you’re keeping your leeks whole or in chunky pieces - Peel back the first layer and wash the outside well. Starting from one end, slightly pull the layers apart and run the cold tap into the leek to remove any grit and dirt.

Slicing leeks - If you’re slicing your leek you can cut the leek lengthways and really get into the middle to get out any excess.

CUTTING A LEEK - You can eat most of the leek but about a quarter from the top will need to go. This is the dark green part that feel thicker and tougher than the rest of the leek.

It may sound obvious but these are the bits that are tougher to digest so cut those off and use the rest of the leek.

COOKING A LEEK - An undercooked leek isn’t that dissimilar to an under cooked onion. Undercooked and they be harder to digest and have a stronger, harsher flavour. A low, slow cook is the best for a leek. This will soften it and bring out that sweet flavour.

Leek, potato and hazelnut soup

PREP 15 MINS COOK 45 MINS SERVES 4

2 tbsp olive oil

30g butter

2 celery sticks, finely chopped

3 medium leeks, thinly sliced

450g potatoes, peeled and cut into 2cm cubes

750ml hot chicken stock or vegetable stock

50ml double cream

1/2 tsp white wine vinegar

chives and crème fraiche, to serve

50g hazelnuts, toasted and chopped

handful chopped chives

Heat the oil and butter together in a large casserole pot or saucepan. Add the celery and leeks and a good pinch of flaky sea salt. Cut a disc of parchment, a little bigger than the base of your pan. Scrunch it up and et it under a running tap. Cover with the leeks with the wet disc of parchment and cook over a very low heat for 15 mins, stirring every now and again. You want to leeks and celery to be soft but not to have turned brown.

Add the potatoes and stock and put a lid on. Cook over a gentle simmer for 30 mins or until the potato is soft. Blitz everything with a stick blender or in a stand blender until super smooth. Season to taste and stir through the cream and vinegar. Taste and season once more.

Ladle the soup into bowls, top with crème fraiche, chopped hazelnuts, chives and a good drizzle of extra virgin olive oil.

GOOS TO KNOW -

Parchment - the wet parchment cover also known as a ‘cartouche’ helps to keep the moisture in the leeks and stop them from catching.

Braised leeks on toast with fennel seeds

Prep 5 mins 

Cook 45mins 

Serves 4

This is a delicious way to cook leeks, slowly braised with the spices, garlic, lemon and lots of olive oil. The leeks become buttery and soft and absorb the lemony flavoured oil as they cool. Delicious served still warm with crumbled feta and bread or can be kept in an airtight container left to marinate in the fridge for up to a week. Really delicious served cold on toast with labneh for an easy lunch.

6-8 leeks, depending on size

1 tbsp fennel seeds 

½ tbsp coriander seeds 

4 large garlic cloves, peeled and halved

180ml olive oil 

1 tbsp apple cider vinegar

1 lemon

Start by preparing your leeks. They will need a good wash whether you have supermarket ‘trimmed’ leeks or they’ve come from the greengrocer. Trim the ends, remove the darker leaves and cut into 5cm lengths. Submerge in cold water and this will help to remove any mud that might be hiding in the layers, once you are happy they are clean, drain the leeks. 

Warm a large pan over a medium heat. Add the fennel and coriander seeds and toast for 1-2 minutes, until smelling fragrant. Then add the leeks, garlic, oil, vinegar and 150ml water. The leeks should be in a single layer and the liquid should be covering them, top up the water if needed. Use a peeler to pare the lemon peel and add to the pan. Season with 1 tsp salt and a few grinds of black pepper. Once the pan is bubbling, turn the heat down and cover with a lid. Check after 20 minutes, the leeks may need turning. Cook for another 20 minutes or until the leeks and garlic are completely soft. Depending on the thickness of your leeks they may need longer.  Add the juice of half the lemon, taste and add more lemon or seasoning as needed. 

Serve warm with the oily juice poured over and bread to dip or leave to cool and refrigerate for up to a week. 

Lemon Leeks with Mozzarella by Kitty Coles

This dish is almost too simple to need a recipe, but it’s one of my favorites for this time of year and I think you’ll love it.