After all this meatiness, time to feature a VEGETABLE. Without further ado, meet the leek!
When I was looking through my leek pictures to do this post, I noticed there were potatoes and carrots on the cutting board. For the life of me I cannot remember what I was making that night! But I do know this…it was a soup. Leeks are GREAT in soups. There are leeks in the Butternut Squash Soup recipe I have posted and I’ve used them in other soups that are blended at the end (good in veggie soups).
Why do I like leeks? They are part of the garlic/onion family (they look like HUGE scallions). They are, however, milder and give a nice flavor to whatever you are cooking.
Never cooked with leeks? Here’s how to clean them: Cut off the root end and the green top, leaving 2″ of green. Slice leek lengthwise and clean leek under running water, making sure to get the dirt out of all the layers (when they grow, the pick up lots of dirt inside). Follow your recipe as directed.