Leeks: our first feature ingredient. Native to Mediterranean countries, the leek has been prized by gourmets for thousands of years. Historically Nero believed they would improve his singing voice and thus consumed huge quantities of them and in the 6th century A.D. the Welsh made leeks their national symbol because they were convinced the leeks they wore on their helmets in battle strengthened and helped them win wars.
Leeks are related to both garlic and onions though the flavour is milder and more subtle. The smaller the leeks the more tender they will be. Remove the dark green tops and use in stock (if you make the stuff) and thoroughly wash the white bottoms to remove the large amount of sand that can get trapped in between the many layers.
Some great flavour combinations that pair well with leeks include:
-bacon
-butter
-cheeses: cheddar, goat, Gruyere and Parmesan
-cream
-fish
-hollandaise sauce (what doesn't go with hollandaise?)
-lemon
-olive oil
-parsley
-peas
-potatoes
-thyme
-tomatoes
and red wine
A great and classic summertime leek recipe is for cold leek and potato soup (Vichyssoise).
This one comes from Anthony Bourdain's les Halles cookbook and serves 6.
Ingredients:
4 TBSP butter
8 leeks (whites only, cleaned and thinly sliced)
2 Yukon Gold potatoes (diced)
4 cups chicken stock (or veg stock)
2 cups heavy cream
pinch nutmeg
salt and pepper to taste (white pepper if you have it)
chives (finely chopped)
Method:
1- Melt the butter in a heavy bottomed pot over medium low heat and add leeks and sweat (cooking slowly but with no colour to the leeks, you should hear a light sizzle) for 5 minutes.
2- Add chicken stock and potatoes, bring to a boil and then turn down to a simmer (bubbles just breaking the surface of the liquid)
3- Simmer for 30-45 minutes ensuring potatoes are soft, remove from heat
4- Using a blender (a hand one will do but for a refined and silky smooth textured consistency I highly recommend a stand up blender) and in small batches (never fill the blender more than halfway) puree the soup being VERY careful to not burn yourself when you start the blender and the soup flies up! Unfortunately this happens all too often, even in professional kitchens. Use a kitchen towel and press firmly on the lid of the blender.
5- Return pureed soup to the pot and add the cream, nutmeg, salt and pepper (the reason I suggested white pepper is so you don't have black flecks in your nice white soup) to desired taste.
6-Bring to a quick boil, turn back down to a simmer for 5-10 minutes and take off heat.
7- At this point you want to chill the soup down as fast as possible, but DO NOT do this in your fridge. Place the pot in a larger container filled with ice water and stir the soup periodically until it is cold. Then and only then should you transfer it to a container with a lid and ideally leave it overnight. (the flavour will be MUCH better the next day)
8- When you are ready to serve, check the taste one more time and add salt and pepper as you need and serve in chilled bowls with the finely chopped chives as garnish.
ENJOY!
