What to do with oodles of leeks?

Little_Vics

chop them up with some other veg (pepper, courgette, onion - whatever), chuck a bit of paprika and thyme over them if you have it, and stick in the oven with some diced chicken and chorizo for 30 mins. Yummy.

JulieGeorgiana

I'd clean, chop and freeze them before you get too fed up.

I have a wonderful recipe, that everyone loves once they try it, but when you tell them what it's called no one wants to try it or make it, because it sounds 'weird'

It's a German Cheese Soup (it has minced beef, leeks, mushrooms in it)

I'll post a recipe if you're interested, but won't be offended if everyone says it sounds just weird

-taff

It does sound weird....but I like weird
Post the recipe.....

purpledonkey

Creamed leeks: cut 3 leeks into 1-2cm chunks and separate rings. Cook in a frying pan for 15 minutes to soften and brown, with a little bit of oil and butter. Add in 1-2 crushed vegetable stock cubes and 300ml of single cream. Mix together until the excess cream has cooked off.

Honestly one of the most delicious accompaniments to a roast I've ever had!

ostrichnomore_2

Let's have the recipe for the German cheese soup then, please.

A German lady taught me to make apple and onion sauce, which also sounds weird but tastes lovely.

datlex

I use leeks like most other people use onions.

trolleyrun

I'll say the obvious: leek and potato soup. Sorry. It's an easy thing to make though, and you can freeze it easily to save for another day

chris_n_tj

Thinly sliced into yorkshire pudding batter, yummmmy x

Pink.

We have an existing thread with lots of ideas that should help so I've added your thread to it to keep the suggestions together.

Pink

JulieGeorgiana

Ok here goes, I have to remember it... I make it in bulk so would have to say you can cut it all down a lot! You see it's a meal which is made for parties normally.

Please note it's been ages since I made it (maybe 1-2 years) and I just always made up the quantities to suit.

Using a 5ltr Pan, Fry Onions (4 maybe) and Mincemeat (900g or more) then add leeks (4 HUGE ones or many little ones) and Mushrooms (I use sliced frozen ones - whole bag 750g, Maybe less depends if you like them).

Once everything is cooked fill the pan with boiling water and generously add Marigold Swiss Vegetable Bouillion Powder (I can easily us half a pot, be careful it makes this very salty) and simmer for 1-1,5hrs to allow all the flavours to mix (ie, the Bouillion needs to flavour the meat)

Then add cream cheese, Primula will give it a really yellow colour, while cheap cream cheese will make it a creamy colour. 600-800g should about do it! The more you add the creamier it is.

Simmer for a further 10-15 minutes, taste and season.

Serve with lots of bread (as it's salty the liquid is best eaten with bread then you eat the filling once it's all gone)

This will make enough to feed 10-15 people!