Last year, at the end of the gardening season, we decided to try over-wintering our leeks.
So, as we have begun planting… we realized that one of the locations for an early spring veggie was ideally located where the leeks were. (more on our garden plan, crop rotation, and all that jazz soon!)
I dug all the leeks up and brought them indoors. Washed, scrubbed all the dirt off them and cut off the roots and top green parts.
What to do with all these leeks?
We have had a bit of leek in most things lately, but today we also had a large bunch of carrots that needed to be eaten.
Carrot Leek Ginger Soup:
(adapted from several recipes based on what we had!)
a lot of Leeks – approximately equal parts leek and carrot though
2 lbs carrots
4 tbsp fresh ginger
1 tsp oregano (dried)
1 teaspoon red pepper flakes
3 cups chicken stock
1 cup water
1/2 cup orange juice
1 tbsp olive oil
Clean the leeks and chop the white and light green parts. Discard the deep green pieces. Peel and chop the carrots. Peel and roughly chop ginger.
Heat the oil in a large pot and sauté ginger and leeks gently for 5 minutes, until the leeks are soft and transparent. Add oregano, black pepper, red pepper and carrots, sauté for 3 minutes. Stir in the stock and water.
Bring to the boil. Simmer for 15 minutes -the vegetables will be tender. Remove from heat and cool completely. Puree the cooked veggies in a food processor – leaving the soup slightly chunky. Pour the mixture back in the pot, stir in orange juice and cook on low heat for few minutes.
Eat, with crusty bread.