How often do you look at the bunches of leeks in your market's produce section and wondered whatever you would do with them? They look kind of like over-sized bizarre green onions, but the green part is very thick and tough. They are members of the same family as onions and garlic (the Alliaceae family). And they are not very expensive.
The important thing for you to know about leeks is that they taste very good and they make an excellent soup, especially when paired with potato. Vichyssoise, which you may have heard of, is actually just cold leek and potato soup -- it just sounds more elegant.
Leeks require a little bit of work; they have to be cleaned very carefully, because they usually have sand in them between their layers. So the first thing to do is to trim the top dark green tough leaves away. I usually discard anything much above where the color starts getting lighter. Then you'll want to trim away the bottom root end. Cut the leek in half lengthwise, and you'll be able to start separating the layers. Put them into a colander and clean them thoroughly with running water. There isn't a dining experience much worse than having sand grate when you take a bite of something.
Once they're cleaned well, you want to chop the leeks into smaller pieces, 1/4 to 1/2 inch slices. Now you're going to saute them slowly in some butter. I generally use a lot of butter, just because we really like the taste and feel this is one dish worth the splurge, but a small amount is okay -- or use a little olive oil. You want to cook the leeks over medium to medium low heat, and you want to cook them for awhile so that they soften well, but you don't want them to brown.
Once the leeks are good and soft, you'll want to add stock or water. I prefer a good chicken stock. For a couple of good sized leeks, I'll use 2 quarts of stock. You'll also be adding 4 or 5 potatoes that you've peeled and quartered. Bring the soup to a boil, then lower the heat to simmer, and cook until the potatoes are done (no resistance when you put a fork into them).
Remove your pot from the heat. Now is when you'll puree your soup. This can be done in a blender, a food processor, or by using a stick blender immersed in the soup. With any of the methods, be sure that you take care from the heat of the soup. If your puree is too thick, you can dilute it with more stock or water. You'll also need to check the seasonings, adding more salt if necessary. I sometimes finish the soup with a 1/2 cup cream, but it is delicious without it, too.
You can start with a simple salad, then add a nice warmed baguette with butter to spread or olive oil to dip, or some nice crusty garlic bread, and you have a delicious filling meal. Your friends and family will applaud your taste and talent.
The important thing for you to know about leeks is that they taste very good and they make an excellent soup, especially when paired with potato. Vichyssoise, which you may have heard of, is actually just cold leek and potato soup -- it just sounds more elegant.
Leeks require a little bit of work; they have to be cleaned very carefully, because they usually have sand in them between their layers. So the first thing to do is to trim the top dark green tough leaves away. I usually discard anything much above where the color starts getting lighter. Then you'll want to trim away the bottom root end. Cut the leek in half lengthwise, and you'll be able to start separating the layers. Put them into a colander and clean them thoroughly with running water. There isn't a dining experience much worse than having sand grate when you take a bite of something.
Once they're cleaned well, you want to chop the leeks into smaller pieces, 1/4 to 1/2 inch slices. Now you're going to saute them slowly in some butter. I generally use a lot of butter, just because we really like the taste and feel this is one dish worth the splurge, but a small amount is okay -- or use a little olive oil. You want to cook the leeks over medium to medium low heat, and you want to cook them for awhile so that they soften well, but you don't want them to brown.
Once the leeks are good and soft, you'll want to add stock or water. I prefer a good chicken stock. For a couple of good sized leeks, I'll use 2 quarts of stock. You'll also be adding 4 or 5 potatoes that you've peeled and quartered. Bring the soup to a boil, then lower the heat to simmer, and cook until the potatoes are done (no resistance when you put a fork into them).
Remove your pot from the heat. Now is when you'll puree your soup. This can be done in a blender, a food processor, or by using a stick blender immersed in the soup. With any of the methods, be sure that you take care from the heat of the soup. If your puree is too thick, you can dilute it with more stock or water. You'll also need to check the seasonings, adding more salt if necessary. I sometimes finish the soup with a 1/2 cup cream, but it is delicious without it, too.
You can start with a simple salad, then add a nice warmed baguette with butter to spread or olive oil to dip, or some nice crusty garlic bread, and you have a delicious filling meal. Your friends and family will applaud your taste and talent.
Chef Judi is a graduate of culinary school and has worked as a professional chef and caterer. She recently rediscovered the utility of countertop toaster and convection ovens. Check out her new site at http://www.besttoasterovens.org
