Leeks are a European staple that resemble a large green onion, with a mild oniony flavor, that isn’t of the onion family. It’s delicate flavor often gets lost under the shadow of potatoes in an American favorite, potato leek soup. Let their flavor shine by pairing with other summer favorites like corn and carrots. Here’s a soup recipe to try this week showcasing all three of these mid summer favorites.
2 leeks, rinsed well and diced
2 – 3 carrots, diced (wash and leave the skin on, no need to peel)
2 – 3 ears of fresh corn, kernels cut from the cob
3 cups vegetable stock
1 tbsp olive or coconut oil
1 tbsp Basil and parsley, more to taste
Salt and pepper, to taste
Heat oil in large pot and add the diced carrots. Saute about 2 minutes, add leeks. Saute another 5 minutes. Add herbs, salt, and pepper, saute 1 minute. Add vegetable stock and bring to a boil, let simmer for 7 – 10 minutes before adding the corn. Simmer another 10 minutes – soups ready!
Pairs well with several of the breads offered through the bread share.
Tip – to easily clean leeks, slice lengthwise and gently separate the folds. Place into a water bath and the trapped dirt will loosen and easily slide off to the touch after about 2 minutes.