Leeks

If leeks (กระเทียมหอม) were ever featured as a question on Family Feud (an American game show),

“With what dish do you associate leeks?”

“Vichyssoise”

“Survey says . . . DING . . . 99%”

Do leeks exist for any reason other than to end up in a potato-leek soup that’s served cold, and thus perfect for hot weather?

Vichyssoise is as easy to make as it is hard to pronounce (vee-shee-SWAZ)

Sautee chopped leeks and potatoes in some oil or butter in a soup pot.

Add water or stock to simmer until the vegetables are soft enough.

Salt and pepper to taste.

Puree with an immersion blender.

Add cream or yogurt and stir in.

It can be served warm or cold.

Only the lower white and hint-of-green sections of leeks are tender enough to eat. The chewier darker green tops can be saved and used for making stock/soup. Leeks also require careful washing, as there may be sand or soil trapped within the white layers close to the bottom end – it’s better to slice the leek lengthwise for washing first, and then cutting to whatever size your recipe calls for.

In northern China, leeks are stir-fried with lamb. The garlic-onion flavor of the leek balances the gamy flavor of the lamb. Leeks are a member of the allium family, which include green onions, onions, and garlic.


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