Take It or Leek It

I've come to love leeks. Did you know they're part of the lily family, along with their relatives, onions, garlic, scallions, shallots, and chives? Yum!

I bought my leeks at the North Berwick Farmers' Market. Just so you know, the NBFM will be open every Friday from 3-6 pm through the end of the month. I hear there may be pears available this Friday!

Anyway, on to the two leek recipes I have for you tonight:

Lemony Leek Risotto
adapted from Marina Liveriadou's Leeks with Rice Recipe in Madhur Jaffrey's World Vegetarian Cookbook from the NBFM website.

4 large leeks
2 tablespoons lemon juice
3 tablespoons olive oil
½ cup of arborio rice
3 cups of water
1 tsp (or more) salt

Cut off any tough green sections of the leek. Cut the remaining white and green parts into halves lengthwise and then crosswise into ½ inch slices. Wash thoroughly in a sinkful of water; put in a colander to drain.

In a wide pot, combine the leeks and 3 cups of water. Set over high heat and bring to a boil.

Turn the heat down to medium-high and cook for about 15 minutes until the leeks are tender.

Add the rest of the ingredients and cook over medium-high heat, stirring now and then for another 15 minutes.

Let sit for about 30 minutes and then serve. You may need to add more salt and some pepper to taste.

Leek and Potato Soup with Sour Cream
adapted from the Reader's Digest The Ultimate Soup Cookbook

1 T olive oil
8 ounces leek, white part only, thickly sliced
1 large onion, coarsely chopped
6 cups chicken or vegetable stock
1 pound all-purpose potatoes, peeled and diced
1/8 tsp salt
1/8 tsp white pepper
1/3 cup sour cream
Chopped fresh chives

1. Heat oil in a 4-quart saucepan over medium heat. Stir in leeks, onions, and 3/4 cup stock. Cover and cook, stirring frequently, 10 minutes or until vegetables are soft but not browned.

2. Add potatoes and stir to coat. Pour in half of remaining stock and bring to boil, then reduce heat and simmer, partially coverd, 15 to 20 minutes or until potatoes are soft. Remove from heat and let cool slightly. Working in batches if necessary, transfer to a blender or food processor, cover, and puree until smooth.

3. Pour remaining stock into pan. Add puree and simmer, stirring constantly, 2 to 3 minutes. Add salt and pepper, remove from heat, and stir in sour cream. Ladle into bowls and garnish with chives.