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Leeks, Glorious Leeks
Leeks, Glorious Leeks!
Leeks look like giant scallions and are a wonderful addition to any dish that uses onions, imparting a more subtle flavor. They can be prepped and refrigerated ahead of time, ready to quickly sauté and include with scrambled eggs, pasta dishes, and soups. They can also be sliced thin and added raw to salads.
To prepare a leek, cut off the tough bottom and the thick green leaves on top in order to have a narrow white bulb. All of this, including the lighter green section near where the leaves start, can be used. Once you have this “core” section, slice it in half vertically and rinse between all the layers to remove any dirt, rubbing each layer with your fingers to be sure it is clean. You can then chop or slice the leek thin. Use immediately or store in the refrigerator up to four days.
Did you know? Leeks pair well with parsley, sage, basil, thyme, and mustard.
Will they freeze? Yes! Simply prep as above, sauté or blanch lightly, and then freeze in plastic airtight bags or containers. Leeks may be kept frozen up to six months.
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Spring Leek Potato Soup
2 T. butter or 2 T. olive or canola oil
1 large onion, chopped
Pinch of nutmeg (optional)
2 large leeks, chopped
2 celery stalks, chopped
6 C chicken or vegetable broth (the coop sells Rapunzel Chicken and Vegan Vegetable Bouillon; both make a fine, cheaper alternative to other broths)
10 small new red potatoes or six medium-sized Yukon gold potatoes
2 C milk
Salt and pepper to taste.
1. In a soup or heavy stock pot, heat butter or oil over medium heat. Add the onions and sauté until translucent, about 10 minutes. Mix in salt, pepper, and nutmeg. Add the leeks and celery and cook 15 minutes, adding a little broth to keep the vegetables from sticking.
2. Add the potatoes and broth, cover, and continue to cook, stirring occasionally until potatoes are cooked through.
3. Add the milk and simmer gently (do not boil) for 15 minutes. Add salt and pepper as desired.
Option: For Mushroom Potato Leek Soup, slice ½ pound mushrooms and sauté them before you add the onions.
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