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Growing leeks takes a lot of work. From seed to final location, they need to be replanted three or more times, each time deeper and more widely spaced. The last time, they are planted in a hole in a small ditch that is gradually filled in and then heaped up around the leek stem. That way, the leek gets a white stem that is longer than the green leaves.

Unfortunately, U.S. Big Ag does not do intensive culture very well. The leeks I see here in the U.S. barely have any white at all. The green leek leaves are tough and bitter. The white parts are tender and sweet. Use only a few green leaves for soup. The majority should be the white part of the stalks. It can’t be done easier than this. Clean, chop, and cook.

Consommé is the clear liquid one obtains from cooking vegetables.

Pic2: discard green leaves,
regrow the bottom part,
cut the white lengthwise to wash the sand away
Pic3: ready to go
Pic4: all done

• Cut away the green leaves . Discard.
• Cut the bottom 1" above the roots.
  Use the bottom part to regrow the leek.
• Cut the white part of the leeks in rings.
  Wash thoroughly to get all the sand from between the leaves.
• Optional:
  • sauté the leek rings in some butter or oil.
• Transfer the leek rings to a stock pot.
• Add enough chicken stock or water to cover the leeks.
• Bring to a near-boil over medium heat.
• Simmer from 30 minutes up to several hours.
• Add S&P to taste.
• Strain the liquid to remove the leek.
  If you carefully washed the leeks between the leaves, the consommé should not need to be clarified.
• Serve and enjoy.

Use a stick blender to puree the leeks from Pic4.
Add whatever you like for different colors and flavors.

Pic5: creamed leek soup
Pic6: with tomatoes or red bell peppers ... .. or was it carrots? :-)

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