618 leek recipes

Noodle and mushroom souffle layered with ground beef, leeks, tomatoes, and melted cheese, then set with an egg-cream custard. Hearty German-style nudelauflauf for a family dinner.

Potato sorrel soup with leeks, red potatoes, and creme fraiche. A rustic French-style soup with a bright, lemony tang from fresh sorrel leaves.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

Silky blended corn soup with fresh kernels, leeks, and cream. Modern comfort food ready in 40 minutes for easy vegetarian dinners or elegant first courses.

A tasty seafood side dish made with oyster liqueur and cream of leek soup.

Try this succulent crockpot dish where potatoes and leeks simmer in a creamy sauce all day long.

A delicious cheesy crab corn chowder. If you want to make it even better, use roasted fresh corn.

Tangy cream sorrel soup with leeks, potatoes, and fresh herbs, pureed silky smooth. A classic French potager soup with a bright, lemony bite that's ready in 40 minutes.

British-style sausage stir-fry with chipolatas, courgettes, leeks, apple, and baby corn in a quick cider sauce. A Marguerite Patten classic ready in 30 minutes.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

This elegant chilled tomato consomme blends ripe tomatoes, green peppers, and leek into a crystal-clear broth, served cold with fresh chives and pimiento for a light summer starter.

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.

English farmhouse vegetable soup simmers carrots, leek, onion, celery, and potatoes in lamb stock with a bouquet garni. Potatoes break down to thicken the broth naturally.

Creamy portobello mushroom soup built on buttery sauteed leeks, onions, and meaty portobellos, thickened with a flour roux and finished with half-and-half. Earthy, velvety, ready in 45 minutes.

Sole fillets rolled around leeks, parsley, and sun-dried tomatoes, then baked on a bed of parsley in white wine. A light, elegant fish dish with concentrated tomato flavor and no added fat.

Classic Scotch broth, the hearty Scottish soup of lamb neck, pearl barley and split peas simmered with leeks, carrots and celery. Made in a pressure cooker so this slow-cooked staple is ready fast.