Our “buy two vegetables every time we go to the grocery store” rule recently resulted in a bunch of leeks in my fridge, which inspired this leek soup recipe. Leeks must be in season right now (comment if you know) – they are big, bright, beautiful, and affordable.
I’ve coveted the abilities of cooks who get giddy about leeks and know exactly what to do with them. Having finally mastering cleaning leaks*, I was determined to create something that showcased the delicate leek flavor.
My oldest son has been battling a cold, so it was important to incorporate healthFUL, healing ingredients like ginger, lemon, and a hit of heat.
So, I went with an Asian influence. And we just happened to have a huge Costco jug of dehydrated Shiitake mushrooms I wanted to try. Perfect!
*How to Clean Leeks
This is how I do it, anyway. Hope it helps…
- Trim tops down to where the light green meets the dark greens
- Slice in half lengthwise
- Soak in a bowl or clean sink ful of water
- Squeeze and/or shake water out
- Set out to dry
Did you try this Leek Soup Recipe?
What did you think? Did you make any alterations? Thank you for your comments!