I have an organic vegetable box delivered weekly to my flat. Score. It makes eat all organic roughly the same cost as non-organic from the supermarket, plus it saves me said shopping trip to the supermarket. Double Score. It's also all local and seasonal. Triple score. And I can even exclude anything I don't like from being included in the box. Score to infinity!
The challenge, though, even when I do like a particular vegetable, is that I might not be used to eating with it so not have a whole lot of tried and tested favourite ways to use it. Such is the case with Mr Leek.
After failing to use up the leeks in my box two weeks in a row (yes, bad, I know), at 6pm on a Monday, I stared forlornly into my fridge wondering what the heck to do with 1.3 kilos of leeks. Yes, that is almost 3 pounds of leeks! It is a lot!
The classic solution to the excess leek solution is something such as leek and potato soup. A good solution in theory, except for two things. First, I usually find leek and potato soup to be bland, goopy, and generally meh. Second, despite what my carb addiction might whisper sweetly in the back of my mind, potatoes do not make my body happy. This might be because your average potato actually has a higher glycemic index than white bread! Potato rush.
So, would the humble leek and potato soup be the first recipe crush my reinvention skills? "Nev-ah!" I shouted into the open-doored fridge.
And the end result is surprisingly nice. Mild but flavourful, perfect for a chilly evening. Plus, it is embarrassingly quick and easy to make. Just about the easiest soup I've ever come up with. Which is saying a lot. This might be because the potato has gone missing entirely from this recipe. And because the leek is paired with fennel seed to bring out the mutual sweetness. But why question these things?
The leek also has a few interesting and specific health benefits. It's a member of the Allium family--think onions and garlic--and has the major characteristics of this plant group:
Way to go you little leek. One other tip to mention just in case you're not experienced with them. I tend to cut off the full top third and discard (or use for making bone broth). I'm lazy and want to avoid any part of the upper stalk that might have any dirt within the layers.