|last of the leeks-great flavour compared to shop bought|
The cauliflower was spared, and offered to the dinner pot for cauliflower cheese. The leeks were cleaned, weighed and assigned to the lunch pot for Potato and Leek soup. I use a recipe of Darina Allen's and she asks you not to use the green tops, only the white main stem. Since my stems were more green than white this wasn't an option! If you are wondering why she wants you to use the white stem its to keep the soup a delicate creamy white colour. Using greener parts wont affect the delicious taste. My soup was much greener, leading to my husband and brother suspiciously asking "what else did you put in it" ? They suspected me of adding nettles I'm sure, since they are very edible too at the moment. Jack and I reckon growth is three weeks ahead of schedule at the moment, so its not too early to start drinking nettle tea and making soup.
If you don't know what to do with a leek here it is;
|Take the leeks on to newspaper shake off soil and remove outer rough skin|
|Trim off the green leaves and the root end|
|slice lengthways to half way through the leek|
|now you can wash all the layers, getting rid of soil that is trapped in between|
|Weigh and slice, cook and enjoy!|