I made a delicious soup for lunch but, before the soup recipe, let me share with you a few tips about leeks, one of the two base ingredients of the soup.
What is a leek? Leeks are related to the onion and garlic and, like its relatives, the leek is a vegetable. It looks like onion leaves but larger. And no bulb forms in the roots.
What does it taste like? It tastes like onion but milder and sweeter. It can be eaten raw or used as an ingredient for cooking.
First of all, only the white and light green portions of the leeks are edible. The dark green leaves are too fibrous to eat.
So, when preparing leeks, the first thing to do is to cut off the dark green leaves. Then, cut off the roots.
Next, peel the outer layers of the stalks as these tend to be fibrous too especially if the leeks are already mature.
Sometimes, soil finds its way between the layers of the stalk. To make sure that your leeks are free from any foreign objects, cut the stalk vertically, not all the way through but just to expose the center, then rinse under the tap making sure that the water hits the innermost parts of the stalk directly.
When the leeks are clean, just slice the stalks and they’re ready for cooking. Or eating.
See how I used leeks in my farmer’s soup.