Leeks: Step-by-Step

Who loves Potato-Leek Soup? Or sautéd leeks atop a salad? I know I do..but prepping a leek for the first time can seem a bit daunting. Not as daunting as, say, a yuca…but you may not even purchase it in the store out of fear of the unknown. So lets introduce ourselves to the leek! It serves the same role as an onion, but with such different flavors – you know, how a red onion doesn’t taste like a yellow onion..a leek doesn’t taste exactly like a yellow or white onion either. But it is onion-like, in fact..an onion family member. The edible portions of a leek is the white and light green stalk. The trouble with leeks is that they are so unbearable dirty on the inside. You must wash each layer, hence the daunting nature of their prep. Well, no more…here’s where you’ll see just how easy it is to prepare them – just in time for Autumn so you can start adding them to soups and veggie medleys!

Step 1: Chop off the top and bottom of the leek.

Step 2: Slice in half, lengthwise.

Step 3: Rinse, Rinse, Rinse! Obviously this works better with two hands, but one of my hands had to hold the camera 😉 …I really should get an assistant, hmm… The key in this step is to get all the dirt from between each little layer, so you’ll have to work it… Yes, there is dirt in each layer, and it’s no fun eating dirt! So don’t rush through this step, be thorough!

Step 4: Chop, mince, whatever the recipe calls for…

Enjoy in dishes like Potato-Leek Soup, Veggie Soup, Jo’s Scape Bake, or saute in place of (or in addition to) onions in just about any dish you like!

Happy Chopping (and Rinsing)!

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