Author Notes
I was living in Belgium, in a rented house. The owners continued to use part of the yard as their garden. I would come home and find bags of leaf lettuce and leeks hanging on my door knob at least once a week. I wrote home in a panic asking what to do with all the leeks. This was my mother's response. I added the roasted garlic and onions for a bit more flavor. —Melusine
Ingredients
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2 - 3
leeks
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8 ounces
cream cheese (natural, if possible)
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2 cups
good chicken or vegetable stock
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2
cloves roasted garlic (raw really won't do here)
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1
small roasted onion, finely sliced.
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1 tablespoon
butter
Directions
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Slit the leeks in half. Slice the white and light green parts of the leeks into half-moons. Rinse under cold running water really well.
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Melt the butter over medium low heat until the foaming stops. Add the leeks, tossing them around a bit to make sure they're all coated with butter. Cover, and cook them until they're soft, but not browned.
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Add the roasted garlic and onion and mix in with the leeks. (The technical term I use is 'smush' the garlic and onions into the leeks.)
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Add the cream cheese in chunks, stirring it until it's melted. Stir in the chicken or vegetable stock, making sure there aren't any lumps of cream cheese floating around.
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Season with freshly ground pepper and sea salt to taste; heat until it barely simmers and serve. Some crispy crumbled bacon can be used as a final garnish. This reheats nicely if gentle heat is used on the stove or on low power in a microwave.
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