Leek Greens
I rebel against the idea of discarding the tops of leeks. It just doesn't make sense to me that my compost heap could possibly enjoy these greens more than I. My Chinese side cringes at the waste that most western recipes demand! I'll allow that it's a little more bitter and grassy tasting, but think of that as character you want to use and display.
How about pork and leek dumplings where the salty meat and the sweet chestnuts balance out the astringency of the leeks? Or as a base for a stock where strong flavors will be supported by the green vegetal flavor? How about as a stir-fry of tiny pieces where it adds some texture and contrast to soft tofu and sweet corn?
I looked online for anyone else who is of a similar mind. I managed to find these brave souls
The Soup Lady's Vichyssoise
where the soup is delicious (and I LOVE soup). It's chilly winter here and I want the warm comforting feeling of hot tasty creamy soup in my tummy. So I'll do a hot version and save the cold for another season. BUT the comments from Lassic are what are provocative about the post:
I top this soup with broiled leek tops. Those green parts of the leek never get used anyway, and the pungency of the crisped leek strings gives the vichyssoise a tiny bit of bitterness to offset the sweet problem discussed in your fine recipe.1) Strip the leek tops into a series of long strings by running a small knife in between the lateral veins of the leaf.
2) Toss the strings in oil and broil very close to the flame. They will crisp in about thirty seconds, and burn a few seconds after that. Give them a wary eye.
3) Scatter the crisped leek tops over the surface of the soup. They should be slightly curly and poke up at the eater somewhat. Do not worry they will see it as a challenge.
Posted by: Lassic
Lassic I admire your character and inventiveness. I'll try this too!
This cold summer soup is clever on two counts: First, it uses dark green leek tops — the part of the leek that most other recipes tell you to discard or save for another use. Second, it is so simple to make that it hardly counts as cooking.
Intrigued? Well so was I. I'm a fan of the Berzerkeley/San Francisco raw foods restaurant Cafe Gratitude
and I wanted to see DeWitt Rush's version of "not cooking". I guess it's mostly blanching to get the bright green color but pretty much raw. It's winter now here so I'm doing hot soups -I’ll try a cooked version and saving the original recipe for a summer spin.
Jamie Oliver's Braised Leeks with Thyme as channeled by Faith@www.mekuno.net
This was a sweet, silky, dish - soft cooked garlic in an extremity of butter, tossed with round thick slices of leek bulbs and a little salt and pepper. Add homemade chicken stock, cheap white wine, some lemon for tang and braise in the oven for half an hour and you have something so drippy and delicious, with delicate, tender spring leeks cooked through like soft artichoke hearts, in a marvelous broth, that I could gladly eat spoonfuls from the pan, standing over the stove.
What more can I say? Sign me UP!