En français ici.
A couple summers ago I was a stagehand in an outdoor production of Henry V in Harrisburg. In Act V, after all the battles are over and there's only the wrapping up to do, the Welsh General Fluellen makes the rascal soldier Pistol eat a leek for his impertinence in a scene that the audience generally found very funny. Unfortunately, it was a lot less funny for the poor actor who had to eat a raw leek every night on stage.
Despite my enthusiasm for these wonderful, vitamin-filled, low-cal, cheap veggies (as witnessed in my recipe for Salmon with Winter Leeks), I have to admit raw leeks are not all that great. The actor, who had never eaten leeks before, swore that he would never eat them again after he was done with the run of the show. As a leek enthusiast, I couldn't leave him hating leeks like that! I had to do something. So for the closing night party, I made potato leek soup and I made him promise to taste at least one bite. He procrastinated until he couldn't any longer...and then he ate three bowls of soup, and declared that cooked leeks were damn good!
Not only will this soup convert non-leekers, this is also the soup that convinced D., who "doesn't like soup," that soup could be yummy. And if all this wasn't enough, this soup is super cheap to make and a great way to use your homemade stock!
Potato Leek Soup
for 4 people
4 large leeks
3 Tbsp butter (or water)
8 cups stock, broth or water
2 large potatoes
Melt the butter in a pot (or heat water). Wash the leeks and cut the white part into round slices. Sauté them in the butter until they get soft and a bit clear, but don't brown them.
Add the stock, broth or water and bring to a boil. Peel, chop and add the potatoes. Salt and pepper to taste and simmer until the potatoes are cooked (15-20min). Purée the soup if you like a smooth consistency and serve hot.
Suggestion: my friend Amy suggests putting in a carrot. I haven't tried it yet, but it sounds like a yummy variation...