Leeks

Appears in

Published 1965

About

The leek - first cousin of garlic and a well-known member of the onion tribe - is one of the simplest and homeliest of all winter vegetables. Known lovingly to the French as “poor man’s asparagus”, the leek, none the less, lends its fine savour and earthy authority to many great French delicacies whose fame has travelled the world.

I like to combine leeks with onions and garlic as an aromatic threesome for the great French soups pot-au-feu and poule-au-pot; simmer leeks gently with a rolled roast of veal for a delectable rôti de veau aux poireaux; and purée leeks with cream, chicken stock and potatoes to make one of the finest cold soups in the world - vichyssoise. Try leeks on their own, puréed with chicken stock and cream, for a delicious cream of leek soup. Serve this versatile vegetable in a variety of ways: leeks à la grecque (leeks simmered in dry white wine and olive oil with finely chopped onions and carrots); leeks à la vinaigrette (leeks poached in water and served with Vinaigrette Sauce); leeks au gratin (leeks baked in a cream sauce); and leeks Mornay (poached leeks served with a well-flavoured cheese sauce).