Type what you have

Ingredients

• ✓ leek
• chicken
• bay leaf
• garlic
• prune
• water
• white rice
• kosher salt
• black pepper
• thyme

Instructions

1. 1 Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
2. 2 Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
3. 3 Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
4. 4 Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
5. 5 Place skin and bones back into the pot and gently simmer for 1 more hour.
6. 6 Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
7. 7 Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
8. 8 Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.

By John Mitzewich

Ingredients

• ✓ leek
• potato
• olive oil
• egg
• pecorino romano cheese
• salt
• black pepper
• flat-leaf parsley

Instructions

1. 1 Rinse potato cubes and put them into a bowl with cold water to soak for about 10 minutes.
2. 2 Preheat an air fryer to 325 degrees F (160 degrees C).
3. 3 Drain potatoes and pat dry. Transfer to a bowl and toss with olive oil. Put them into the air fryer basket.
4. 4 Cook for 18 minutes. Raise the temperature to 350 degrees F (180 degrees C). Shake the basket. Add leek and shake basket again. Cook until leek has softened, about 3 minutes.
5. 5 Meanwhile, whisk eggs, Pecorino Romano cheese, salt, and pepper together in a bowl and pour into a 6-inch, nonstick cake pan. Mix in cooked potatoes and leek. Set cake pan into the air fryer basket. Cook until tortilla has browned on top and the middle no longer jiggles, about 15 minutes.
6. 6 Remove from the air fryer and cool for 5 minutes. Sprinkle with Italian parsley before serving.

By Buckwheat Queen

Ingredients

• ✓ leek
• fennel bulb
• bay leaf
• vegetable bouillon
• water
• olive oil
• parmesan cheese

Instructions

1. 1 Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
2. 2 Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

By Laka kuharica - Easy Cook

Ingredients

• ✓ leek
• butter
• black pepper
• salt
• coriander
• broccoli
• chicken broth
• evaporated milk

Instructions

1. 1 Melt butter in a large pot over medium heat. Add leeks and cook until soft and translucent, about 5 minutes. Stir in pepper, salt, and coriander.
2. 2 Reserve about 1/4 cup of the smallest broccoli florets. Add remaining broccoli to the leeks and cook until bright green, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce the heat, cover, and simmer until broccoli is very tender, 10 to 15 minutes.
3. 3 Purée soup with an immersion blender until smooth. Stir in reserved broccoli florets and bring to a simmer over medium-low heat, stirring often. Simmer until broccoli is tender, 5 to 7 minutes.
4. 4 Remove from the heat and stir in evaporated milk. Serve hot.

By Matt Hunt Gardner

Ingredients

• ✓ leek
• butter
• onion
• celery
• potato
• water
• milk
• salt
• black pepper

Instructions

1. 1 Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes.
2. 2 Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.

By foodcanuck

Ingredients

• ✓ leek
• chicken
• water
• chicken broth
• butter
• heavy cream
• potato
• salt
• black pepper

Instructions

1. 1 Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Remove chicken and allow to cool. Strain stock and set aside.
3. 3 Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.
4. 4 Meanwhile debone the chicken and dice the meat.
5. 5 Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.

By georgia

Ingredients

• ✓ leek
• coconut oil
• olive oil
• garlic
• cauliflower
• carrot
• potato
• vegetable broth
• coconut milk
• black pepper
• nutmeg
• allspice
• parsley

Instructions

1. 1 Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
2. 2 Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
3. 3 Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
4. 4 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
5. 5 Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.

By KatherineC

Ingredients

• ✓ leek
• olive oil
• egg
• baking powder
• fenugreek
• kosher salt
• turmeric
• parsley
• cilantro
• dill

Instructions

1. 1 Slice leek in half lengthwise, then slice thinly crosswise.
2. 2 Heat 1 tablespoon olive oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.
3. 3 Preheat the oven's broiler with the rack in the upper third position.
4. 4 Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric; whisk until thoroughly combined. Fold in parsley, cilantro, dill, and leeks. Gently stir to combine; the mixture will be mostly herbs, with just enough egg for moisture.
5. 5 Heat remaining 2 tablespoons olive oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the skillet, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.
6. 6 Uncover and cook under the preheated broiler until the top and middle are cooked through, 1 to 2 minutes.

By Ali Ramee

Ingredients

• ✓ leek
• olive oil
• garlic
• all-purpose flour
• water
• vegetable bouillon
• sugar
• chili-garlic sauce
• black pepper
• potato
• milk

Instructions

1. 1 Combine leeks and 3 tablespoons olive oil in a stockpot over medium-low heat. Saute until soft, about 15 minutes, adding more oil if needed. Sprinkle flour over leeks and mash in with a wooden spoon. Reduce heat to low and cook for 2 minutes.
2. 2 Slowly add 2 cups water, stirring constantly to create a roux. Slowly add 2 more cups water, stirring constantly. Stir in the remaining 2 cups water. Add bouillon cubes, sugar, chili-garlic sauce, and pepper. Increase heat to medium and stir occasionally until boiling.
3. 3 Add potatoes and reduce heat to a low simmer. Cook until potatoes are soft, 45 to 60 minutes, stirring every 10 minutes or so and scraping the bottom of the pot as needed. Puree soup with an immersion blender until smooth with some chunks remaining. Stir in milk to thin and heat until warmed through.

By wamsley

Ingredients

• ✓ leek
• butter
• rosemary
• garlic
• tomato
• cayenne pepper
• basil
• heavy cream
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add leek, rosemary, and garlic; cook and stir until leek is tender and translucent, about 15 minutes.
2. 2 Add tomatoes and cayenne pepper; bring to a simmer. Add basil; continue simmering until soup is reduced by half, about 1 hour.
3. 3 Fill blender with half the soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Return puréed soup to the saucepan. Stir in cream until soup reaches desired consistency; season with salt and black pepper.

By LUNACITY

Ingredients

• ✓ leek
• dill weed
• garlic powder
• black pepper
• thyme
• soy sauce
• long-grain white rice
• chickpea
• corn
• pea
• potato
• water
• tomato vegetable juice
• tomato
• carrot
• onion
• celery

Instructions

1. 1 Combine celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, garbanzo beans, rice, soy sauce, thyme, ground black pepper, garlic powder, and dill weed in a large pot over high heat.
2. 2 Bring to a boil, reduce heat, and simmer until vegetables are tender, about 30 minutes.

By Sadie

Ingredients

• ✓ leek
• olive oil
• cucumber
• water
• bread
• creme fraiche
• almond
• green grape
• sherry vinegar
• cayenne pepper
• salt

Instructions

1. 1 Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leeks; cook until soft, 10 to 15 minutes. Transfer to a plate; cool.
2. 2 Combine cooled leeks, cucumbers, water, bread cubes, crème fraîche, almonds, grapes, vinegar, and remaining 1 tablespoon oil in a blender; blend until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover the bowl with plastic wrap; refrigerate until chilled, 1 to 2 hours.
3. 3 Season with cayenne pepper and salt; taste and add more vinegar if desired. Garnish servings with dill oil (see Chef's Note), thinly sliced grapes, slivered almonds, and fresh dill.

By John Mitzewich

Ingredients

• ✓ leek
• bacon
• pie crust
• half-and-half
• egg
• cheddar cheese
• mozzarella cheese
• all-purpose flour
• tomato
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
3. 3 Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
4. 4 Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
5. 5 Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
6. 6 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.

By Melissa

Ingredients

• ✓ leek
• cauliflower
• vegetable oil
• garlic
• butter
• all-purpose flour
• chicken stock
• heavy cream
• black pepper
• chervil
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Arrange cauliflower florets on a baking sheet. Stir together oil and garlic in a small bowl; pour over cauliflower and toss to coat.
3. 3 Bake in the preheated oven until tender and lightly browned, about 30 minutes.
4. 4 Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes.
5. 5 Stir pepper, chervil, and salt into soup; continue simmering until desired thickness is reached, 10 to 15 more minutes.

By Brandon Squige Johnson

Ingredients

• ✓ leek
• butter
• carrot
• onion
• celery
• mushroom
• thyme
• chicken stock
• salt
• pepper
• green onion

Instructions

1. 1 Melt butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until vegetables are tender but not browned, about 10 minutes.
2. 2 Stir in mushrooms and thyme; cook until mushrooms are soft, about 5 minutes. Pour chicken stock into the pot; season with salt and pepper. Cover and simmer over low heat for 30 minutes.
3. 3 Ladle into bowls; serve with green onions sprinkled on top.

By KitKat

Ingredients

• ✓ leek
• vegetable oil
• turmeric
• mayonnaise
• liquid aminos
• black pepper
• cucumber
• tomato
• spinach
• basil
• shrimp

Instructions

1. 1 Heat oil in small saucepan over medium-low heat. Add turmeric and heat until fragrant, about 30 seconds. Combine turmeric with mayonnaise, liquid aminos, and pepper.
2. 2 Add cucumber, tomato, leek, spinach, and basil. Mix together. Stir in shrimp until well combined. Serve immediately or refrigerate until ready to use.

By MountainMK

Ingredients

• ✓ leek
• butternut squash
• butter
• onion
• garlic
• chicken broth
• russet potato
• cayenne pepper
• allspice
• nutmeg
• ginger
• salt
• pepper
• half-and-half
• sherry wine
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.
3. 3 Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
4. 4 Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.
5. 5 Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
6. 6 Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

By LuvMyFamily

Ingredients

• ✓ leek
• potato
• salt
• milk
• water
• butter
• salt

Instructions

1. 1 Combine potatoes, leek, and salt in a multi-functional pressure cooker (such as Instant Pot). Add water to cover, about 2 cups. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow about 10 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Drain potatoes well and return them to the pot.
3. 3 Select Saute function. Toss potatoes until dried and starting to sizzle, about 3 minutes. Add butter; stir until melted. Add milk. Mash potatoes with the back of a wooden spoon for a rustic mash, or run them through a ricer for a smoother mash. Taste and adjust the salt.

By Bren

Ingredients

• ✓ leek
• red potato
• chicken broth
• butter
• milk
• salt
• pepper

Instructions

1. 1 Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, sauté leeks in butter until translucent.
2. 2 When potatoes are done, skin them while they are still hot and cut them into bite-sized pieces. Place potatoes into a stock pot with chicken broth and leeks. Season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.

By Ashley

Ingredients

• ✓ leek
• butter
• salt
• pepper
• cornstarch
• chicken broth
• potato
• heavy cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes.
2. 2 Stir cornstarch into broth; pour broth into pot. Add potatoes and bring to a boil.
3. 3 Stir in cream; reduce heat and simmer until potatoes are tender, about 30 minutes. Check seasoning before serving.

By Julie

Ingredients

• ✓ leek
• potato
• green cabbage
• milk
• salt
• pepper
• mace
• butter

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.
2. 2 While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and keep warm.
3. 3 Place leeks in a small pot; add just enough milk to cover. Simmer over low heat until leeks are soft, about 3 to 5 minutes.
4. 4 Season potatoes with salt, pepper, and mace; mash well. Stir in cooked leeks and milk. Stir in cabbage and heat through until potatoes are pale green in color. Make a well in the center of the colcannon and pour in the melted butter. Mix well and serve.

By Marc

Ingredients

• ✓ leek
• onion
• butter
• potato
• water
• thyme
• ham bone
• heavy cream
• salt
• pepper

Instructions

1. 1 In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
2. 2 Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

By Sara

Ingredients

• ✓ leek
• butter
• celery
• chicken broth
• vegetable broth
• potato
• carrot
• salt
• bay leaf
• heavy cream

Instructions

1. 1 Melt butter in a stockpot over medium-high heat. Add leeks and celery; cook and stir until softened, 3 to 5 minutes.
2. 2 Add broth, potatoes, carrots, salt, and bay leaf; bring to a boil. Cook until potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
3. 3 Blend soup with an immersion blender until smooth. Stir cream into blended soup. Reduce the heat to medium-low and simmer until thickened, about 20 minutes.

By Andrea Luhman

Ingredients

• ✓ leek
• smoked sausage
• clove
• nutmeg
• thyme
• black pepper
• salt
• garlic
• celery
• onion
• carrot
• potato
• water
• chicken broth
• bacon
• ham hock
• split pea

Instructions

1. 1 Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
2. 2 Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
3. 3 Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
4. 4 Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

By carmel

Ingredients

• ✓ leek
• carrot
• onion
• celery
• pork knuckle
• vegetable shortening
• black peppercorn
• salt
• beer
• ground cumin

Instructions

1. 1 Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
2. 2 Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
3. 3 Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

By MATTI422

Ingredients

• ✓ leek
• gammon
• split pea
• pork belly
• celeriac
• onion
• carrot
• sausage
• celery leaves
• salt
• black pepper

Instructions

1. 1 Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
2. 2 Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
3. 3 Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
4. 4 Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
5. 5 Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
6. 6 Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

By SandraS

Ingredients

• ✓ leek
• water
• chicken
• onion
• carrot
• celery
• pearl barley
• celery seed
• clove
• salt
• black pepper

Instructions

1. 1 Bring water to a boil in a large stockpot. Add chicken and cook until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken, keeping water in the stock pot, and let cool. Discard skin, pull meat from bones, and put bones back into the stockpot. Add onion, carrots, and celery; boil the stock for about 1 hour.
3. 3 Meanwhile, soak leeks in a bowl of water, about 10 minutes; drain.
4. 4 When the stock is done, remove bones and vegetables using a slotted spoon; discard.
5. 5 Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock. Simmer until barley is tender and the flavors have blended, about 1 hour.

By Thrillqill

Ingredients

• ✓ leek
• russet potato
• butter
• kale
• green onion
• butter
• salt
• black pepper
• heavy cream
• butter
• green onion

Instructions

1. 1 Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
2. 2 Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
3. 3 Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

By John Mitzewich

Ingredients

• ✓ leek
• chicken thigh
• water
• onion
• barley
• chicken broth
• celery
• parsley
• salt
• black pepper
• thyme

Instructions

1. 1 Place chicken into a large pot; pour in water and add onion and barley. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
2. 2 Use tongs to transfer chicken to a cutting board. Discard skin and bones; chop meat into bite-sized pieces and return to the pot.
3. 3 Add condensed broth, leeks, celery, parsley, salt, pepper, and thyme; simmer until vegetables are tender, about 30 minutes.

By briony

Ingredients

• ✓ leek
• vegetable oil
• thyme
• garlic
• bread crumb
• all-purpose flour
• cheddar cheese
• havarti cheese
• milk
• egg
• mustard powder
• milk
• vegetable oil

Instructions

1. 1 Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant, about 5 minutes. Add thyme and garlic; saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature, 20 to 30 minutes.
2. 2 Remove from the refrigerator and add 1/2 of the bread crumbs, 1/2 of the flour, the Cheddar cheese, Havarti cheese, 1/3 cup milk, 1 egg, and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed, about 30 minutes.
3. 3 Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.
4. 4 Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour, coat in the egg wash, then dredge it in the bread crumbs. Repeat to form remaining "sausage" links.
5. 5 Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).
6. 6 Fry each link in the hot oil until the outsides are crispy and golden brown, about 2 minutes per side, working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.

By Brian Genest