Leeks Archives - Ippolito International

Grilled Leeks with Walnuts and Herbs

For a simple recipe, this dish delivers impressive flavors. Grilling leeks until tender and lightly charred brings out their wonderful sweet and complex taste.

Prep Time 15

Cook Time 10

Total Time 25

Ingredients

2 bunches Queen Victoria Leeks (white and light green portion only)
3 tbsp olive oil divided
1/4 cup toasted walnuts chopped
2 tbsp fresh parsley leaves packed
2 tbsp fresh basil leaves packed
1 small clove garlic minced
1 tsp lemon zest
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper

Instructions

Preheat grill to medium-high heat; grease grates well. Leaving root end intact, slice leeks in half, lengthwise. Brush with 1 tablespoon oil; grill, turning once, for 6-8 minutes or until tender and lightly charred.
Slice off root ends; cut leeks into bite-size pieces. Toss with walnuts, parsley, basil, garlic, remaining oil, lemon zest, lemon juice, salt and pepper.
TIP: serve as a side dish, toss with pasta, or add to sandwiches.

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Cream of Leek and Potato Soup

Topped with roasted crispy leeks, this soup is light and flavorful – inspired by spring! Serve hot or cold.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Ingredients

2 tbsp butter
2 bunches Queen Victoria leeks sliced (white and light green parts only)
1/2 tsp sea salt
1/2 tsp pepper
4 cups vegetable broth sodium-reduced
1 lb yellow-fleshed potatoes peeled and chopped
2 sprigs thyme fresh
2 each bay leaves
2 tbsp 35% whipping cream
2 tbsp lemon juice
1 pinch ground nutmeg
4 tsp canola oil
1 tsp all-purpose flour
4 tsp fresh chives finely chopped

Instructions

Pre-heat oven to 425 degrees. Melt butter in saucepan over medium heat; cook half of the leeks and 1/4 teaspoon each of the salt and pepper for 8-10 minutes, or until lightly golden brown and tender.
Stir in broth, potatoes, thyme, and bay leaves; bring to boil. Reduce heat to medium-low; cook for 15-18 minutes or until potatoes are tender. Remove thyme and bay leaves. Stir in cream; cook for 1-2 minutes or until heated through. Using hand blender, puree until smooth. Stir in lemon juice and nutmeg.
Meanwhile, pat remaining leeks dry with paper towel; toss with oil. Sprinkle with flour and remaining salt; toss until evenly coated. Arrange in single layer on parchment paper-lined baking sheet. Bake, turning once, for 8-10 minutes or until golden brown. Let cool completely.
Divide soup among 4 bowls. Top with crispy leeks, chives, and remaining pepper.