Leeks enjoy a long and rich history, one that can trace its heritage back through antiquity. Thought to be native to Central Asia, they have been cultivated in this region and in Europe for thousands of years. Leeks were prized by the ancient Greeks and Romans and were especially revered for their beneficial effect upon the throat. The Greek philosopher Aristotle credited the clear voice of the partridge to a diet of leeks, while the Roman emperor Nero supposedly ate leeks everyday to make his voice stronger. The Romans are thought to have introduced leeks to the United Kingdom, where they were able to flourish because they could withstand cold weather. Leeks have attained an esteemed status in Wales, where they serve as this country's national emblem. The Welsh regard for leeks can be traced back to a battle that they successfully won against that Saxons in 1620, during which the Welsh soldiers placed leeks in their caps to differentiate themselves from their opponents. Today, leeks are an important vegetable in many northern European cuisines and are grown in many European countries.
When considering leeks one must know how to clean and what part to eat...mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock. The challenge when cooking with leeks is that they are almost always dirty. When leeks are grown, soil is piled up around them, so that more of the leek is hidden from the sun, and therefore lighter in color and more tender. What produces a beautiful leek, a long pale body, also results in sand and dirt been lodged deep inside the leek.
There are basically two ways to clean leeks, the method you use depends upon how you are going to use the leeks in cooking. The easiest way is to prepare them chopped for use in soup.
For soup or stock:
Step 1: Cut off and discard the dark green leaves an inch or so above the white part of the stalk (the greens are bitter and tough). Then trim and discard the roots. Halve the remaining stalk lengthwise, then cut into pieces of the desired size.
Step 2: Fill a bowl with cold water, add the cut leeks, and swish them around a few times. With your hands loosely cupped, lift the leeks out of the bowl and place them on a plate or work surface. (the grit will remain behind in the bowl.) Discard the water and grit. Fill the bowl with fresh water and repeat until the water is clear.
Potato Soup:
For a more deep rich flavour to your soup I would suggest you use a homemade stock of chicken or turkey. In my Potato Leek soup I used a roasted turkey stock.
Ingredients:
2 tablespoons olive oil
4 to 5 medium Yukon gold potatoes (1 pound), peeled and cut into 1 inch cubes
3 large leeks (1 pound), cleaned and cut into 1 inch slices
6 cups roasted turkey stock
1 bay leaf
Kosher salt, to taste
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche
1/3 cup minced parsley or chives
Directions:Heat the
oil in a large (6-plus quart) stockpot or Dutch oven over medium heat. Add the
leek and potato. Cook, stirring occasionally, until the vegetables have begun
to soften and brown slightly, about 8 to 12 minutes (this time will vary
greatly depending on the surface area of the bottom of your pot).
Leeks are easy to grow and delicious to eat...so when planning your garden this year think about planting leeks.
Grow, Harvest, Cook, Eat...and plant leeks
Jenn
Add the turkey
stock and bay leaf, and bring to a boil. Reduce the heat to low, and simmer for
30 to 40 minutes, or until the vegetables are tender. Remove bay leaf before
blending.
Blend
until smooth, either using an immersion blender or by carefully transferring to
a blender in batches.
Add the
cream, and season to taste with salt (I start with 1 teaspoon and go from
there, tasting frequently) and lemon juice.
Ladle
into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling
of minced parsley.
Grow, Harvest, Cook, Eat...and plant leeks
Jenn
