Leeks

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).