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April is National Leek Month
In my youth, I hunted, fished, gardened, and gathered. It was simply our way of life living in the country of Northern Pennsylvania.
One gathering activity each spring was to walk up the hills and gather wild leeks (Ramps) from the forest floor, often times with some snow still lingering. When we had gathered enough of this wild-growing onion, we’d return home and clean a bunch of them, removing only the foremost portion of the bulb, and perhaps a bit of the leaves.
The town would hold their Leek Festival, presenting Ham and Leek Dinners. I preferred to eat them raw, sandwiched between two slices of buttered bread.
Portions of the United States continue the Leek Festivals even today. I haven’t been to any recently, but still have store-bought leeks upon occasion.
When two friends volunteered to submit a recipe, I was surprised when they both provided Leek recipes and that got me thinking about them and weight loss. Check out the healthy benefits of leeks – they are listed in one of the recipes!
Aden
Leek and Mushroom Soup
submitted by Cheryl Crider
Ingredients
- 2 whole Leeks
- 48 oz. Vegetable Broth
- 2 ribs fresh Celery
- ½ lb fresh Mushrooms (white)
- 1 can Cannelloni Beans (white kidneys)
- Salt
- Pepper
- Dalmatian Sage
- ground Rosemary
- 2 strips dried Kombu
- ¼ cup Olive Oil
- ¼ tsp. Garlic Powder or 1 Clove, minced.
Put olive oil in kettle and add leeks, celery (garlic) and mushrooms.
When the leeks become translucent, place broths in soup kettle and add kidney beans and kombu.
Add other ingredients and allow soup to come to a boil. Reduce heat to medium and cook for 1 hour.
Serve in shallow bowls with Italian flat parsley as garnish.
(Optional: Substitute 32 oz. chicken broth for 32 oz. of vegetable broth)
Potato Leek Soup
Submitted by Debra Weber
Ingredients
- 3 chopped large leeks – Use only the white and pale green parts
- 2 Tbsp butter
- 2 cups water
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 2 lbs red potatoes, peeled, diced into 1/2 inch pieces
- ½ c chopped carrots
- 1 tsp minced garlic
- Dash of Marjoram
- Dash of thyme
- 1/4 cup chopped fresh parsley
- Tabasco sauce or other red chili sauce
- Sea Salt & Pepper
- 2 bay leaves
Separate and rinse leeks before chopping. Cook leeks and garlic in butter in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
Add water, broth, carrots, potatoes, and bay leaves. Bring to a low simmer and cook for 20 minutes. Remove the bay leaves. With an immersion blender blend the soup for just a minute or two. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce, ground pepper, and sea salt to taste.
Preparation time about 45 minutes
Serves 4-6
- Low in saturated fat
- No cholesterol
- High in dietary fiber
- High in manganese
- High in niacin
- High in phosphorus
- High in potassium
- Very high in vitamin A
- High in vitamin B6
- Very high in vitamin C
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Leek Health Benefits
A good source of dietary fiber, leeks are easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
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