My Dad grows leeks in his garden. I am a happy recipient of a few of those leeks! Now I have to be honest with you, I doubt I would have seen these in the produce section of the store and longed to buy some... at least not until Mom brought me some of her Cream of Leek Soup! YUM! Today the family enjoyed this soup so much they suggested we grow our own leeks this year so we could have this soup more often!
In case you aren't already familiar with leeks, they are a member of the onion/garlic family. They have a thick stalk and very little "bulb", unlike the large bulb and small top of a regular onion. They have a very mild onion flavor.
Cream of Leek Soup is a wonderful first course soup, or with a side of crusty bread, would be a nice main dish soup.
Cream of Leek Soup
4-6 medium leeks
6 T. margarine or butter
3 T. flour
2 tsp. chopped chives, optional
1/2 tsp. salt
6 C. milk or light cream
6 cubes or 6 tsp. of chicken bouillon
Thinly slice leeks, discarding the top green portion. (You are really using just the white part and tossing a hefty portion - or the green part of the leek) In a medium pan, saute' leek in butter 8-10 minutes or until tender. Stir in flour, chives and salt. Add milk and bouillon. Cook over medium heat until simmering. Stir occasionally. Simmer 1-2 minutes. If desired garnish with nutmeg.
Joy's Notes: I've never used the chives, mainly because I didn't have them on hand. I've also never tried the nutmeg, but I'll bet it gives a wonderful flavor. I used all half & half today instead of cream or milk... with terrific results.