I would love to have been there when you made this. We Americans rarely give leeks the place of honor.

Did you cook just the white or the green also?

Sounds super good to me.

Madonna

I cooked the white and a bit of the green but I don't use the really tough green bits.

I save up the tough green bits in the freezer, to turn (with other ingredients) into veggie stock.

I like leeks! I have a recipe that I really like where leeks and asparagus are cooked together. As much as I love it, leeks and asparagus aren't always available at the same time.

Jasdip - when I grew leeks I cut them up and put them in the freezer - after 2 years they are still tasty. I do the same with all the alliums - garlic, onion, spring onion, even sweet onions.

I include 1-2 chopped leeks when making chicken soups to give a subtle depth to the flavor.

I love hot or cold leek vichyssoise but haven't made it in quite some time. Leeks are often unavailable in our store(s) here or quite expensive when they are.

How strange! They grow so easily.

Jasdip, if it’s not too much trouble, could you please post that recipe? I’ve never tried leeks, but I’m pretty sure I’d love them. My mother would never serve anything other than peas and carrots and my husband of 40 years would shudder at the thought. Same with any onion. I gradually came to understand that the reason he thought he hated onions is because his Mom hated cooking and so chopped the onions, which she and the dad loved, into very large pieces and then didn’t fully cook them. So, I started introducing them into our diet by cutting them into fine dice and buying the milder varieties. He now won’t cook without them! Will even eat them raw on a sandwich.