# WTH do I do with these leeks?
**URL:** https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894
**Category:** Cafe Society
**Created:** [April 12, 2005, 1:23am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894 "2005-04-12T01:23:52Z")
**Posts on this page:** 20
**Page:** 1
### Author:  [@Podkayne](https://boards.straightdope.com/u/Podkayne)
#### Post date: [April 12, 2005, 1:23am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/1 "2005-04-12T01:23:52Z")
I just made some lovely soup with leeks. The problem is that the bundles of leeks in the grocery store were ginormous, and I have 1 1/2 huge leeks leftover. Any suggestions what to do with them?
Other stuff I have lying around that could figure into the equation (or not):
- A chicken carcass and a mess of frozen vegetable scraps, destined to become a kick-ass chicken broth.
- 1 1/2 lbs lamb, cut for stew.
- ~1 lb fresh asparagus spears.
And naturally I’ll be happy to nip off to the grocery store to pick up any other necessary raw materials.
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### Author:  [@Zebra](https://boards.straightdope.com/u/Zebra)
#### Post date: [April 12, 2005, 1:26am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/2 "2005-04-12T01:26:24Z")
Don’t you wear a leek on St. someone’s Day.
Maybe you could have someone come and take a leek.
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### Author:  [@Horatio\_Hellpop](https://boards.straightdope.com/u/Horatio_Hellpop)
#### Post date: [April 12, 2005, 1:26am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/3 "2005-04-12T01:26:40Z")
French Leek Soup. There’s a diet book out (can’t remember the name) that claims this and this alone is what allows French women to eat rich foods and still look amazing.
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### Author:  [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)
#### Post date: [April 12, 2005, 1:29am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/4 "2005-04-12T01:29:16Z")
> [@Zebra](#):
>
> Maybe you could have someone come and take a leek.
I’d take a leek, I love them. I’ve used a recipe before for braised(?) leeks with pink peppercorn mayonaisse that was incredible.
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### Author:  [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)
#### Post date: [April 12, 2005, 1:30am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/5 "2005-04-12T01:30:36Z")
[Cock-a-leekie Soup](http://www.rabbie-burns.com/burnssupper/leekie.htm).
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### Author:  [@Kyla](https://boards.straightdope.com/u/Kyla)
#### Post date: [April 12, 2005, 1:30am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/6 "2005-04-12T01:30:48Z")
I made potato leek soup last night. It’s delicious and (most importantly, if you’re me) super easy. If you have a few potatoes lying around, I’ll tell you the recipe. The only other ingredients are butter, salt, pepper, and milk or cream.
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### Author:  [@Podkayne](https://boards.straightdope.com/u/Podkayne)
#### Post date: [April 12, 2005, 1:34am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/7 "2005-04-12T01:34:02Z")
> [@Krokodil](#):
>
> French Leek Soup. There’s a diet book out (can’t remember the name) that claims this and this alone is what allows French women to eat rich foods and still look amazing.
[This whatcha mean?](http://www.globalgourmet.com/food/special/2005/fat/leek.html) Sounds freaky.
I was rather hoping there would be more butter or olive oil involved. 🙂
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### Author:  [@Cliffy](https://boards.straightdope.com/u/Cliffy)
#### Post date: [April 12, 2005, 1:39am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/8 "2005-04-12T01:39:49Z")
On Good Eats Alton Brown made leek rings (like onion rings). Crop them into inch, inch and a half rounds, separate them into rings a few layers deep, and fry them quickly.
–Cliffy
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### Author:  [@WhyNot](https://boards.straightdope.com/u/WhyNot)
#### Post date: [April 12, 2005, 1:45am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/9 "2005-04-12T01:45:40Z")
If you’re not inspired right now, leeks freeze well. I slice them first, then lay them on a cookie sheet. Slide the sheet in the oven for a couple of hours until they’re frozen, then scoop 'em up and put 'em in a freezer bag. They last for a good three months, longer if you have a deep freeze.
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### Author:  [@DoctorJ](https://boards.straightdope.com/u/DoctorJ)
#### Post date: [April 12, 2005, 1:48am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/10 "2005-04-12T01:48:33Z")
Here is Alton’s recipe for Leek Rings:
[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD\_9936\_29688,00.html](http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29688,00.html)
I haven’t tried it, but I want to. He says that they actually work better than onions because they have a lower moisture content so you don’t get that “slime layer” between the onion and the coating.
He had a whole show on leeks.
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### Author:  [@wonderwench](https://boards.straightdope.com/u/wonderwench)
#### Post date: [April 12, 2005, 1:49am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/11 "2005-04-12T01:49:32Z")
Grilled asparagas and leeks!
This works well with many veggies:
- Wash and trim veggies
- Place in large baking dish
- Sprinkle with basalmic vineagar
- Toss
- Add olive oil (enough to coat the veggies)
- Sprinkle with salt and pepper
- Toss again
- Let sit for a half hour or so
- Grill on the bbq
I do this with zuccini, eggplant, yams, mushrooms and raddiccio as well
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### Author:  [@cornflakes](https://boards.straightdope.com/u/cornflakes)
#### Post date: [April 12, 2005, 5:27am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/12 "2005-04-12T05:27:41Z")
I’ll second **Kyla** : make vichyssoise.
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### Author:  [@betenoir](https://boards.straightdope.com/u/betenoir)
#### Post date: [April 12, 2005, 5:38am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/13 "2005-04-12T05:38:01Z")
> [@Zebra](#):
>
> Don’t you wear a leek on St. someone’s Day.
St. David’s Day, patron Saint of Wales. The leek is their national emblem
Unfortunatly Podkayne has missed St. David’s day for this year. But maybe not so unfortunate as your also supposed to eat one raw then.
[http://www.foodmuseum.com/wales.html](http://www.foodmuseum.com/wales.html)
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### Author:  [@robinc308](https://boards.straightdope.com/u/robinc308)
#### Post date: [April 12, 2005, 5:46am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/14 "2005-04-12T05:46:39Z")
I have a favourite leek, ham and tomato quiche that I make…
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### Author:  [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)
#### Post date: [April 12, 2005, 7:57am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/15 "2005-04-12T07:57:37Z")
You can use leeks as a milder form of onions to get a sweeter and more subtle flavour out.
Also, leeks pair amazingly well with mushrooms.
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### Author:  [@WotNot](https://boards.straightdope.com/u/WotNot)
#### Post date: [April 12, 2005, 8:43am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/16 "2005-04-12T08:43:26Z")
Try a Geordie favourite: [Leek Pudding](http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=leekpudding)
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### Author:  [@singular1](https://boards.straightdope.com/u/singular1)
#### Post date: [April 12, 2005, 11:12am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/17 "2005-04-12T11:12:20Z")
Slice thin and saute in butter with red bell peppers and use for omelet filling. Very yummy!
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### Author:  [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)
#### Post date: [April 12, 2005, 11:30am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/18 "2005-04-12T11:30:54Z")
> [@WhyNot](#):
>
> If you’re not inspired right now, leeks freeze well. I slice them first, then lay them on a cookie sheet. Slide the sheet in the oven for a couple of hours until they’re frozen, then scoop 'em up and put 'em in a freezer bag. They last for a good three months, longer if you have a deep freeze.
I, for one, want to know what bizarro planet you reside upon (underlining above is mine).
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### Author:  [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)
#### Post date: [April 12, 2005, 11:52am UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/19 "2005-04-12T11:52:28Z")
I use leeks all the time and commonly refer to them as the onion’s smarter brother. They are great in stirfries cut into strips about 2 inches long and 1/8 inch wide. I find that most people discard too much of the top of the leek because they want the white part only.
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### Author:  [@Alessan](https://boards.straightdope.com/u/Alessan)
#### Post date: [April 12, 2005, 12:29pm UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/20 "2005-04-12T12:29:59Z")
[Leek Latkes](http://www.jewishfood-list.com/recipes/vegn/latkes/latkesleek01.html) are delicious. They’re great as an hors d’ouvre or as a main course. Be sure to squeeze some fresh lemon juice on them right before serving.
(Note - I haven’t tried the recipe in the link, but Aharoni is a pretty decent chef. I’d omit the parmesan, though).
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