What to do with oodles of leeks?

[Deleted User]

I love Leek and Tattie soup. I do it in the slow cooker ,just slice the leeks about half an inch (I'm to old to be metric)cube a few peeled and cubed spuds and chuck them in the slow cooker with a handful of herbs and about a pint or so of chicken stock- made from a couple of cubes if you haven't any in the fridge- and leave on slow all day.when the spuds are soft enough to stick a skewer in then hoick out a few chunky spoonfuls and run through the blender. I leave a few chunky bits in the slow cooker .Then pour into jars or plastic pots and seal when cold and freeze .Hey presto lots of lovely soup which is a meal in itself with french bread. I would save the gammon for another meal.
I am never lucky enough to see leeks that cheap. failing that slice and open-freeze them until you need them

bellsbells

I know you are really after a soup recipe but I have to share this one with you - it is a French way of serving leeks. Steam your leeks and then whilst still warm add some olive oil, white wine vinegar, wholegrain mustard and a hint of sugar (basically you are making a vinagrette to go with them).
Eat warm but they are just as delicious cold.
Yum yum

davetaylor

Thanks to everyone. I am going to try a combination of all of the above. I will make some soup and freeze whats left. What does open freeze mean?

gin

davetaylor wrote: »

Thanks to everyone. I am going to try a combination of all of the above. I will make some soup and freeze whats left. What does open freeze mean?

you chop and lay them on a tray to freeze and then, once they are frozen solid, you put them in bags/containers. if you put them straight into a bag they will freeze in one chunk. this way, you can just use however much you want without defrosting the whole lot.

hth

davetaylor

gin wrote: »

you chop and lay them on a tray to freeze and then, once they are frozen solid, you put them in bags/containers. if you put them straight into a bag they will freeze in one chunk. this way, you can just use however much you want without defrosting the whole lot.

hth

That's genius. I wished I had known about that years ago!

vixtress

i have about 6 smallish leeks from my veggie box and am stuck for inspiration! i always end up just using them instead of onions which seems a bit of a waste.
we eat most things but i am trying to keep it fairly low cal (ish)
i have a good store cupboard but just cant thing of anything

Ps, i also have a glut of spuds but always find leek & pot soup bland

thanks
vix

vixtress

i have just noticed a crumble thread a bit lower down, do you think some kind of savoury crumble would be feasable? and are they nice?
never made a savoury one before

just a thought :rolleyes:

gin

my mum used to do leeks in a creamy cheese sauce and sandwich it with a layer of stuffing above and below. that was always the veggie option, and it took me 10 years before i could tell her i hate stuffing. leek croustarde she called it.

jacksons_mum

when i have lots i chop them up and freeze them in portions, they freeze really well, when you want to use them take them straight from the freezer and use them in your recipe as you normally would - no need to defrost first.

i like to use them in a pasta & white sauce type dish or pies (chicken & leek, fish pie etc)

CleoTheCat_2

Try this -

Fry some chopped up bacon bits. Add some sliced mushrooms then add your leeks (sliced into rings).
Tip this into the base of a pyrex dish, cover with mashed potato then sprinkle the top with cheese and place in the oven for 10 mins or so until the cheese bubbles.

serve a generous heap with a dash of Worcester sauce.:D

~CtC