Leeks are a member of the onion and garlic family, with a delicate flavor that is best brought out in leek soup. They have been cultivated since ancient times and are a national symbol of Wales. The white base and lighter green parts of the stem are used in cooking, while the dark green leaves are usually discarded. Leeks are slow-growing and should be well washed before cooking. They can be grilled, roasted, fried, steamed, boiled, or braised, and are often paired with potatoes in soup. Variations of leek soup are found around the world.
Leeks are an edible allium plant, a member of the onion and garlic family. Instead of forming a tight spherical bulb like the onion, however, leeks develop into a tall, long cylinder of tightly packed leaf sheaths. The portion normally eaten is its stalk or lower stem, which is pale white in color. It is cooked in many ways, but the classic preparation to bring out its delicate flavor is leek soup.
Leeks are believed to have been cultivated since ancient times. Archaeological evidence suggests they were part of the Egyptian and Mesopotamian diet as early as 2000 BC The first century AD Emperor Nero of Rome is said to have favored leek soup for its beneficial medicinal benefit for the throat and voice. The humble vegetable’s ancient traditions have survived into modern times as one of the national symbols of Wales and, to a lesser extent, the United Kingdom.
Compared to the sulfurous smell and taste of onions, leeks are more subtle and sweet, though unmistakably a type of onion. Their upper, dark green leaves are fibrous and tough; these are usually discarded, though sometimes used to flavor a soup broth. The white base and lighter green parts of the stem are also used as an ingredient in soups. True to British Isles traditions, potato and leek soup is a particularly popular combination.
Leeks grow quite slowly; the harvest season is usually from late summer to late autumn, after a year and a half of growth. They thrive best on muddy sand and should therefore be well washed for cooking. After its leaves and stumpy root have been cut away, the tube vegetable is cut in half lengthwise, so that its tightly layered sheaths can be separated to be thoroughly rinsed. Thinly sliced and eaten raw, it is firm and crunchy with a taste that some people have described as something between a sweet onion and cucumber.
There are many ways to cook leeks. It’s just popular to grill or roast them. Like miniature onion rings, they are fried with a layer of flour or batter. Steamed, boiled or braised, leeks soften and become even more delicate in taste. Using these slow-cooked methods, there are several variations of leek soup.
The basic vegetable soup includes leeks and usually carrots and celery. Leek soup is also paired with many other vegetables, such as cabbage, broccoli or squash, but none more commonly than the potato. Variations of this pairing are found around the world, often with additional regional flavours. Cream is often added, or the potato and leek mixture might be thickened with a blender or food processor to achieve a smooth, homogeneous texture. Vichyssoise is a cold, chilled soup version of the latter, served with a final swirl of evaporated milk.
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