I’ve recently become fond of adding leeks to my cooking. I love their mild flavour. I recently made a potato-leek soup that was absolutely divine. I loved it so much, I decided to make some for supper last night. I took out a leek I had just bought an hour earlier, trimmed, washed, cut lengthwise, and chopped, fried them up in a touch of oil for about ten minutes, then threw them in the soup - same as I had the first time I made the recipe.
Only this time… ugh. Gross! They were hard little chunks in our soup! Not pleasant at all. No, it wasn’t dirt, I cleaned them well. It was chunks of leek, hard and nasty.
Now, the only difference I can think of is that last time I bought a leek, it sat in the refrigerator, wrapped loosely in a plastic bag for almost a week. The taste of that one in the soup was smooth and mild, much like it was a very large green onion. Otherwise, it was trimmed and prepared in exactly the same way. My trimming method is to strip and trim the long, tough dark green leaves down to the light green, chop off the root and a chunk of the white base, slice lengthwise down the center and wash thoroughly.
Any ideas what happened? If I somehow managed to mistime the frying time, is that what would have happened if they were undercooked, perhaps? Did I get a rogue leek? Is any of what I mentioned above a big leek nono? Is there something I should be looking for when picking out leeks, and if so, what and how?
Oh, and naturally, I’ve been singing the song.