Greg and Jon list reasons to like leeks: they're pretty; they're full of Vitamin K; the extra parts are useful for making vegetable stock; they're half of the classic recipe for potato-leek soup; they're good braised in broth or sautéed with olive oil and garlic, which could be the starting point for a pasta sauce; they're good baked with mushrooms in tarts. The Turks fry them and the Scots use them for cock-a-leekie soup.
(Broadcast: The Food Guys, 9/21/14)
Potato & Leek Soup recipe:
Ingredients:
1lb of washed leeks.
1lb of potatoes.
Directions:
Cut leeks and potatoes into chunks. Cook together with 1qt of water until leeks and potatoes are tender.
Mash or puree until the mixture is smooth.
Add milk and salt & pepper to taste.
Enjoy all year round.
