Leeks

Leeks are a form of green onion, but are much larger, thicker and full of flavor.  Americans typically do not use leeks in cooking, although they are becoming more popular.  Leeks are commonly prepared as savory leek tarts seen in French cooking, but have a long history dating back to biblical times.  When I was a child, my mother and grandmother would make leek soup, with a bit of braised beef, potatoes and carrots to round out the flavors.  Here is my version:

Ingredients:
2 or 3 large leeks, cleaned thoroughly under running water
3 strips bacon
2 cloves garlic
1 large potato, cut in pieces
1 large carrot, sliced or cut in pieces
3 c. chicken broth
Salt and pepper to taste

Preparation:
Cut the cleaned leeks into thick slices, all the way to the light green part of the leaf and set aside.  Cut up the bacon, and render in a thick pot until crisp.  In the bacon fat, saute the sliced leaks, add the minced garlic, the sliced carrots and cut-up potato, add the salt and pepper to taste.  Add about 3 cups of chicken broth and bring to a boil.  Reduce heat, cover pot and simmer until vegetables are tender.  Adjust seasoning, and serve.

There are as many variations on the theme of leeks as the imagination can fathom, from tarts to side dishes.  Explore this divine vegetable.