# WTH do I do with these leeks? **URL:** \ **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:** 6\ **Page:** 2
**Author:** ![mcms\_cricket](https://avatars.discourse-cdn.com/v4/letter/m/57b2e6/32.png) [@mcms\_cricket](https://boards.straightdope.com/u/mcms_cricket)\ **Post date:** [April 12, 2005, 3:46pm UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/21 "2005-04-12T15:46:22Z")
My favorite recipe came from (I think) the Cook’s Illustrated Best Recipe book. Roasted Leeks: you slice your leeks lengthwise and rinse them, then throw them in a small pot - add chicken broth to cover and simmer until the leeks are just tender. Drain, and put leeks into a baking dish with butter, salt & pepper and roast them. Yum. ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [April 12, 2005, 5:41pm UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/22 "2005-04-12T17:41:43Z")
> [@ShibbOleth](#): > > I, for one, want to know what bizarro planet you reside upon (underlining above is mine). :smack: d’oh! Uh…yeah. _slinks out of the kitchen in disgrace_ ---
**Author:** ![rjk](https://avatars.discourse-cdn.com/v4/letter/r/ed655f/32.png) [@rjk](https://boards.straightdope.com/u/rjk)\ **Post date:** [April 12, 2005, 5:48pm UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/23 "2005-04-12T17:48:43Z")
> [@robinc308](#): > > I have a favourite leek, ham and tomato quiche that I make… Yes, quiche is good. I like a rice crust with leeks, bacon, and sweet peppers, and a little grated cheddar or Swiss on top. ---
**Author:** ![Chance\_the\_Gardener](https://avatars.discourse-cdn.com/v4/letter/c/eada6e/32.png) [@Chance\_the\_Gardener](https://boards.straightdope.com/u/Chance_the_Gardener)\ **Post date:** [April 13, 2005, 2:09pm UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/24 "2005-04-13T14:09:32Z")
> [@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. It’s called _French Women Don’t Get Fat_. As a francophile and general defender of France and the French, I have to say this book is a precious, pretentious, irritating piece of crap, and focuses on a streak of haughtiness (no, I wouldn’t say _orgueil_) that is found among the French which is deservedly contemptable. Sure, we Americans have our own such streaks; I’m sure all cultures do. Regardless, I’ve read part of this book, and it’s drivel. It’s an idealized look at the peculiarly French brand of snottiness, so don’t waste your time, money or ire. It’s not as bad as _Bobos in Paradise_, but it’s awful. Anyway, about leeks: I’d go with the vichyssoise. I can’t think of anything better to do with leeks. A college roommate of mine used to get pickled leeks from his mother, and they’d stink up everything in our little dorm refrigerator. Have you ever had pickled leek-flavored milk? I don’t recommend it… ---
**Author:** ![Podkayne](https://avatars.discourse-cdn.com/v4/letter/p/edb3f5/32.png) [@Podkayne](https://boards.straightdope.com/u/Podkayne)\ **Post date:** [April 13, 2005, 3:28pm UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/25 "2005-04-13T15:28:00Z")
Thanks for the suggestions. I looooove vichyssoise, but I’m afraid it’s out because my husband doesn’t like chilled soups, or creamy soups, because he is lame. Luckily, a local vegetarian restaurant has this insanely affordable lunch soup special, and they make it all the time, so I have as much vichyssoise as I could possibly hope for. I might take **wonderwench’s** mixed roasted vegetable suggestion. It’s the time of year when grillin’ starts to look mighty appealing. 🙂 ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [April 13, 2005, 3:53pm UTC](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894/26 "2005-04-13T15:53:27Z")
Leek tops have the most amount of flavour but are the least tender which makes them perfect for flavouring soups. Make a bouque garnie but wrapping a variety of herbs and spices in a few leek leaves and tie it together with some kitchen twine. Then, tie the other end of the twine to the pot handle so you dont lose it and drop it into the pot. Discard the entire thing before serving. [Previous page](https://boards.straightdope.com/t/wth-do-i-do-with-these-leeks/298894.md?page=1)