Leeks Recipe the Whole Family Will Eat

Taste:

This is a leek recipe sure to please even the pickiest of eaters. I sat down with my family including three grown children and four grandchildren all with varying distastes for most soups and vegetables and prepared myself to hear "this is gross" or "I'm not eating that." To my great surprise I was entertained with how yummy this soup was and "I want some more." I knew I was onto something good!

Gardening:

Another great leek recipe helps feed your garden. Leeks can help save your apple trees, carrots, celery, and onions from pesky insects and even enhance their growth. This nutritious and flavorful allium family member, which includes onions, chives, garlic, and shallots, can be started early in the growing season indoors and transplanted to the sunny outdoors. Leeks require a long growing season (120-150 days) and lots of sunlight. So, the entire growing season is a good time for leeks, including up into the cold weather (they are very tolerant down to freezing or so).

Leek Soup with Chicken and Rice

2 cups Leeks, sliced

2 Chicken breasts, cubed boneless, skinless

6 cups Chicken broth (canned or homemade)

¾ cup Long-Grain Rice (substitute wild rice for an even healthier brew)

2 tablespoons Vegetable Oil (I use Extra Virgin Olive Oil)

Lemon Peel (about a 2-inch strip)

1 Bay Leaf

1 teaspoon Salt

¼ teaspoon Pepper

2 tablespoons Fresh Parsley, chopped

You can make the soup ahead, but hold the rice. White or wild add it just before serving allowing just enough time for it to cook (approximately 20-30 min). This prevents gummy overcooked rice and lost nutrition.

In a large covered saucepan, heat oil over low-medium heat and cook leeks for 5-10 minutes or until they are softened to your taste. Add chicken and continue cooking over medium-high heat for about 5 minutes or until no longer pink inside. Stir in broth, lemon, bay leaf, and, if serving immediately.

Bring to boil and reduce heat simmering for 20-30 minutes or until rice is tender (if adding now). Discard lemon peel and bay leaf. Salt and pepper to taste. Sprinkle with parsley.

Moral to the Story:

Never assume your family will not like something just because it's new and different. In fact, don't get stuck in a rut yourself. Let me tell you a secret....I had never eaten leeks and I absolutely loved this soup. So, sow your seeds in March and April, transplant around early May, and happy eating in August onward. Do search out local organic produce when possible to avoid pesticides and obtain your greatest health benefit. Leeks are low-fat, low-sodium, low-glycemic, high fiber, and anti-inflammatory naturally.