Last week at the farmers market, I discovered that spring onions have a monster cousin: the leek. It looks like a mad scientist’s cross between papyrus reeds and chives. I hoped it would have more in common with mild onions — gentle flavor, easy to work with — but let’s just say my eyes “leeked” when I chopped up the roots for this week’s recipe. The taste and legacy of the vegetable more than make up for this minor difficulty, though.
Fast Facts
Originally a staple of Ancient Egyptian cuisine, leeks are currently the national symbol of Wales. This tradition stems from a famous seventh-century battle, in which Briton King Cadwallader’s troops clashed with an invading Saxon army. To distinguish themselves from the Saxons, the Welsh wore leeks in their hats and subsequently won the battle. Since the farmers market leeks sold on the campus are more than a foot long, I’m having trouble picturing exactly how this worked. Welsh soldiers revive the tradition each year on St. David’s Day, so it might be time for a quick field trip across the pond to investigate.
What I Made
These days, leeks are most common in potato leek soup, which is a surprisingly easy and tasty endeavor. After simmering chopped potatoes and leeks on the stove for 20 minutes, you simply blend the softened ingredients and serve. The recipe I used produces a week’s worth of the stuff, so it’s great for stocking up meals during midterms. If you want a little more flavor, it’s good with an added carrot.
Bowl of Leek Soup
Other options
Vegetable purists can try this simple buttered leeks option, and pasta fans can add it to this chicken fettuccine recipe. If you like soup but find potatoes bland, try carrot and leek soup or pumpkin and leek soup. It’s the same idea with more color and fall spirit.
