Emeril's recipe is fantastic and naturally gluten free. I've also made it with green onions when leeks weren't available and it was different, sure, but still great. I've made it with and without bacon as well as with creme fraiche vs cream. The creme fraiche adds a bit more tanginess, but can you reeeeally go wrong with cream? No. This makes the perfect sized batch to get you and your plus one through a week of easy reheating.
But leeks are great for far more than just potato leek soup. I used them in a stir fry and in omelettes. And still have another cup or so in the freezer in a ziploc. Perfect in a quiche or a frittata too.
Leek Stir Fry
2 bags shirataki noodles, rinsed well under cold water
1 1/2 cups of leeks, white and light green parts only sliced thin
1 zucchini, sliced into thin match sticks
1 red pepper, sliced into thin match sticks
2 cloves of garlic
2 tablespoons of minced ginger root
1/3 cup reduced sodium gluten free soy sauce
1 tablespoon tahini or peanut butter
1 tablespoon coconut oil
1/2 teaspoon red pepper flakes
optional: tablespoon of minced lemongrass (like gourmet garden) or a tablespoon of lime juice
Chop and mince away. Once everything is set and the shirataki noodles are rinsed and set aside (you can sub cooked rice noodles or spaghetti) heat a large skillet over medium heat. Right before the skillet begins to smoke, add coconut oil. Once the coconut oil melts, add leeks, sauteeing for one minute. Add ginger and garlic, stirring with leeks and sauteeing for one minute more. Add the rest of the veggies, sauteeing for three to five minutes or until veggies start to brown and are tender in the middle. add soy sauce, tahini/pb, lemongrass and red pepper flakes and stir well so that it forms a sauce. When sauce is formed and vegetables are cooked to your liking, add shirataki noodles and stir frequently, cooking the mixture for a few minutes until the noodles are warmed through. If you need more sauce to cover, try a few splashes of broth or some more soy sauce.
Leek Omelette for Two
1 cup of leeks
2 tablespoons of coconut oil
1 cup of thinly sliced mushrooms
3 tablespoons of milk
1 tablespoon herbs de provence
pinch of kosher salt
black pepper grinder
Heat a skillet over medium heat. Add a tablespoon of coconut oil. Once melted, add leeks and sautee for three minutes or until they begin to wilt and glisten. Add mushrooms and sautee until both are cooked to your liking but still have a bit of bite. Add a pinch of kosher salt and a few grinds of black pepper, tossing and setting aside.
Mix eggs, milk and herbs de provence with a whisk until slightly frothy. Add remainder of coconut oil in a small skillet. Once melted add egg mixture. Push in on the edges to allow the liquid to go around the outside of the omelette so that the egg cooks equally. Once it is firmly set throughout, flip the entire mixture over. Cook for one minute and add shredded gruyere, leeks and mushrooms. Fold over and serve immediately.
So fronch. Yum.