Our office was blessed (or cursed) with a TV and we were listening to the
Fox News ALL DAY LONG. Finally, we started flipping channels and saw, on
Oprah, that this French woman made leek soup to cleanse her body.

Not sure how accurate that is... but I went and bought a couple leeks.

Now, can someone tell me how to make this healthy leek soup?

Thanks in advance!


--
dwacon
http://dwacon.blogspot.com

On Tue, 21 Mar 2006 19:38:59 -0500, "DWACON" >
wrote:

>Our office was blessed (or cursed) with a TV and we were listening to the
>Fox News ALL DAY LONG. Finally, we started flipping channels and saw, on
>Oprah, that this French woman made leek soup to cleanse her body.
>
>Not sure how accurate that is... but I went and bought a couple leeks.
>
>Now, can someone tell me how to make this healthy leek soup?
>
>Thanks in advance!


I'm even more interested in knowing how to get it through the hot
water heater and shower head.

Boron

In article <C01Uf.68$EZ6.38@dukeread12>,
"DWACON" > wrote:

> Our office was blessed (or cursed) with a TV and we were listening to the
> Fox News ALL DAY LONG. Finally, we started flipping channels and saw, on
> Oprah, that this French woman made leek soup to cleanse her body.
>
> Not sure how accurate that is... but I went and bought a couple leeks.
>
> Now, can someone tell me how to make this healthy leek soup?
>
> Thanks in advance!

I checked oprah.com but no recipe. The site says it is in the book
_French Women Don't Get Fat by Mireille Guiliano. I suspect the local
library would have a copy.

marcella

DWACON wrote:
> Our office was blessed (or cursed) with a TV and we were listening to the
> Fox News ALL DAY LONG. Finally, we started flipping channels and saw, on
> Oprah, that this French woman made leek soup to cleanse her body.

Is this the same woman who claims French women have tricks to keep their
weight down... but forgot to mention she smokes near non stop too?
Goomba

In article >,
Steve Wertz > wrote:

> On Tue, 21 Mar 2006 20:01:31 -0600, Steve Wertz
> > wrote:
>
> >On Tue, 21 Mar 2006 17:36:52 -0800, Marcella Peek
> > wrote:
> >
> >>I checked oprah.com but no recipe. The site says it is in the book
> >>_French Women Don't Get Fat by Mireille Guiliano. I suspect the local
> >>library would have a copy.
> >
> >Given that information:
> >http://www.mireilleguiliano.com/leeksoup.htm
>
> Heh. I didn't even look at the recipe before I posted it.
> Carefull now folks, it looks complicated. Don't try that at home.
>
> -sw

Heh! Reads just like the cabbage soup diet...

Leeks IMHO are a fantastic addition to most soups, including chicken egg
drop soup, or hot and sour.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Marcella Peek > wrote in
:

> In article <C01Uf.68$EZ6.38@dukeread12>,
> "DWACON" > wrote:
>
>> Our office was blessed (or cursed) with a TV and we were listening to
>> the Fox News ALL DAY LONG. Finally, we started flipping channels and
>> saw, on Oprah, that this French woman made leek soup to cleanse her
>> body.
>>
>> Not sure how accurate that is... but I went and bought a couple
>> leeks.
>>
>> Now, can someone tell me how to make this healthy leek soup?
>>
>> Thanks in advance!
>
> I checked oprah.com but no recipe. The site says it is in the book
> _French Women Don't Get Fat by Mireille Guiliano.

Ahh, but French women are gaining girth.

http://www.cbsnews.com/stories/2006/...n1276149.shtml

Must be great to be an author of a book with that title and have the news
trump you.


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

DWACON wrote:
> Our office was blessed (or cursed) with a TV and we were listening to
> the Fox News ALL DAY LONG. Finally, we started flipping channels and
> saw, on Oprah, that this French woman made leek soup to cleanse her
> body.
>
> Not sure how accurate that is... but I went and bought a couple leeks.
>
> Now, can someone tell me how to make this healthy leek soup?
>
> Thanks in advance!

Don't know about *that* specific recipe but leeks are very good thinly
sliced and cooked in chicken stock, with or without potatoes, with or
without having the soup pureed with a stick blender. I've posted my
potato-leek soup before. I'll bet if you Google you'll find a ton of leek
soups out there.

Jill

In article >,
Steve Wertz > wrote:

> On Tue, 21 Mar 2006 20:01:31 -0600, Steve Wertz
> > wrote:
>
> >On Tue, 21 Mar 2006 17:36:52 -0800, Marcella Peek
> > wrote:
> >
> >>I checked oprah.com but no recipe. The site says it is in the book
> >>_French Women Don't Get Fat by Mireille Guiliano. I suspect the local
> >>library would have a copy.
> >
> >Given that information:
> >http://www.mireilleguiliano.com/leeksoup.htm
>
> Heh. I didn't even look at the recipe before I posted it.
> Carefull now folks, it looks complicated. Don't try that at home.
>
> -sw

Boy, it looks dreary doesn't it? Leek broth for an entire weekend.

marcella

DWACON wrote:

> Now, can someone tell me how to make this healthy leek soup?

sorta messy, but you just put a hole in the bowl
yuk yuk yuk

I saw that part! it looked really good. I've never eaten leeks, but I
really like thin broths and hard breads with them

im sure you just cuttem up and certainly don't over cook them.
maybe put throw a chicken broth cube thingy in there.

sounds yummy, i bet a little ginger root would color the flavor, but
not enough to actuallay taste the ginger.

"DWACON" > wrote in message
news:C01Uf.68$EZ6.38@dukeread12...
> Our office was blessed (or cursed) with a TV and we were listening to the
> Fox News ALL DAY LONG. Finally, we started flipping channels and saw, on
> Oprah, that this French woman made leek soup to cleanse her body.
>
> Not sure how accurate that is... but I went and bought a couple leeks.
>
> Now, can someone tell me how to make this healthy leek soup?
>
> Thanks in advance!
>
>
> --
> dwacon
> http://dwacon.blogspot.com
>

No, but gammon and leek pie is my favourite 'quick and healty' meal. Even
had it last night in fact...

Michael "Dog3" Lonergan wrote:

>> The Power of Oprah <sigh>. Leeks just went up $.50/ea.

> I know, remember when fresh tuna and swordfish were affordable?
> Not to
> mention flank steak. Gawd.

LOL, we don't have no Oprah but also here in Italy the price of
fresh tuna and swordfish have gone through the roof, expecially
swordfish.
--
Vilco
Think Pink , Drink Rose'

Steve Wertz wrote:

> Worse than dreary. I especially liked the part about saving
> the
> green parts for.... stock. Isn't that what you just made, duh?

Yes, useful, but do not use too much or the "hay" taste would be
annoying. When I use too much leeks' heads it always turns out
so.
--
Vilco
Think Pink , Drink Rose'

"Charles Quinn" > wrote in message . The site
says it is in the book
>> _French Women Don't Get Fat by Mireille Guiliano.
>
> Ahh, but French women are gaining girth.
>
> http://www.cbsnews.com/stories/2006/...n1276149.shtml
>
> Charles

I think it will be a while until the French tops this!:
snip from the article:
"The average height of an American woman, for example, is 5 feet 4 inches,
and the average weight is 164.3 pounds, according to a study released in
2004 by the National Center for Health Statistics."
I wonder if that is really true.
Dee Dee

"Vilco" > wrote in message
...
> Michael "Dog3" Lonergan wrote:
>
>>> The Power of Oprah <sigh>. Leeks just went up $.50/ea.
>
>> I know, remember when fresh tuna and swordfish were affordable? Not to
>> mention flank steak. Gawd.
>
> LOL, we don't have no Oprah but also here in Italy the price of fresh tuna
> and swordfish have gone through the roof, expecially swordfish.

Say "Thank you, petroleum industry!" :-) Boats use insane amounts of fuel.
Think "gallons per mile", not "miles per gallon".

In article >,
Marcella Peek > wrote:

> In article >,
> Steve Wertz > wrote:
>
> > On Tue, 21 Mar 2006 20:01:31 -0600, Steve Wertz
> > > wrote:

> > >Given that information:
> > >http://www.mireilleguiliano.com/leeksoup.htm
> >
> > Heh. I didn't even look at the recipe before I posted it.
> > Carefull now folks, it looks complicated. Don't try that at home.

> Boy, it looks dreary doesn't it? Leek broth for an entire weekend.


"Dreary" is way too nice a description.

--
Dan Abel

Petaluma, California, USA

DWACON wrote:
> Our office was blessed (or cursed) with a TV and we were listening to the
> Fox News ALL DAY LONG. Finally, we started flipping channels and saw, on
> Oprah, that this French woman made leek soup to cleanse her body. [snip]
>
And Oprah let her get away with that? She needs to review Mae West
tapes.

I have found that a good soap and a loofa do a lot better cleansing
job.

If you want to make leek and potato soup, or vichyssoise, do it for the
wonderful taste, not for some phony baloney cleansing ritual. -aem

In article >,
Steve Wertz > wrote:


> The Power of Oprah <sigh>. Leeks just went up $.50/ea.

I've never understood the popularity of leeks. They cost a lot of money
and are hard to clean and cut. Then they tell you to throw half away
(or "save for other uses").

--
Dan Abel

Petaluma, California, USA

"Dan Abel" > wrote in message
...
> In article >,
> Steve Wertz > wrote:
>
>
>> The Power of Oprah <sigh>. Leeks just went up $.50/ea.
>
> I've never understood the popularity of leeks. They cost a lot of money
> and are hard to clean and cut. Then they tell you to throw half away
> (or "save for other uses").

Makes great compost.

On Wed, 22 Mar 2006 11:37:14 -0800, Dan Abel > wrote:

>In article >,
> Marcella Peek > wrote:
>
>> In article >,
>> Steve Wertz > wrote:
>>
>> > On Tue, 21 Mar 2006 20:01:31 -0600, Steve Wertz
>> > > wrote:
>
>> > >Given that information:
>> > >http://www.mireilleguiliano.com/leeksoup.htm
>> >
>> > Heh. I didn't even look at the recipe before I posted it.
>> > Carefull now folks, it looks complicated. Don't try that at home.
>
>> Boy, it looks dreary doesn't it? Leek broth for an entire weekend.
>
>
>"Dreary" is way too nice a description.

Sounds like the prep for a colonoscopy.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Dan Abel wrote:
> In article >,
> Steve Wertz > wrote:
>
>
>> The Power of Oprah <sigh>. Leeks just went up $.50/ea.
>
> I've never understood the popularity of leeks. They cost a lot of
> money and are hard to clean and cut. Then they tell you to throw
> half away (or "save for other uses").

Wait a minute, aren't you in California? Leeks don't grow around where I
live but I don't consider 50 cents/lb to be expensive. Sure, you don't use
the green part but there's nothing difficult about slicing the white part of
a leek. It's just like slicing up a very large green onion.

Jill

In article >,
Dan Abel > wrote:

> In article >,
> Steve Wertz > wrote:
>
>
> > The Power of Oprah <sigh>. Leeks just went up $.50/ea.
>
> I've never understood the popularity of leeks. They cost a lot of money
> and are hard to clean and cut. Then they tell you to throw half away
> (or "save for other uses").

You ain't usin' them right...
I use the entire thing minus any dried up stuff.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"jmcquown" > wrote:

> Dan Abel wrote:
> > In article >,
> > Steve Wertz > wrote:
> >
> >
> >> The Power of Oprah <sigh>. Leeks just went up $.50/ea.
> >
> > I've never understood the popularity of leeks. They cost a lot of
> > money and are hard to clean and cut. Then they tell you to throw
> > half away (or "save for other uses").
>
> Wait a minute, aren't you in California? Leeks don't grow around where I
> live but I don't consider 50 cents/lb to be expensive. Sure, you don't use


US$.50 per pound is pretty cheap. I can't imagine ever finding that
price, though. They are US$1.99 at my local supermarket right now. If
you are referring to Steve's comment above, it wasn't per pound. I
don't think it is even per leek, but rather an *increase* of that amount
per leek.


> the green part but there's nothing difficult about slicing the white part of
> a leek. It's just like slicing up a very large green onion.


Because of the way they are grown, they usually have dirt inside of
them. Before you can slice them, you have to clean out the dirt.

--
Dan Abel

Petaluma, California, USA

Dan Abel > wrote:

> I've never understood the popularity of leeks. They cost a lot of money

Compared to what? Meat? Fish? They are just more expensive than some
other vegetables.

> and are hard to clean and cut.

What's so hard? Cut off the root, cut off most of the green part. What
is left is a solid stem. Give it a quick rinse and chop it up... that's
all.

Do you feel the same way about celery, which is very similar to leeks in
this regard?

> Then they tell you to throw half away
> (or "save for other uses").

The green part can be used for stocks. Separate the leaves and give
them a quick rinse. The centre part where sand is sometimes found can
be discarded.

Victor

"jmcquown" > wrote in message
...
> Dan Abel wrote:
>> In article >,
>> Steve Wertz > wrote:
>>
>>
>>> The Power of Oprah <sigh>. Leeks just went up $.50/ea.
>>
>> I've never understood the popularity of leeks. They cost a lot of
>> money and are hard to clean and cut. Then they tell you to throw
>> half away (or "save for other uses").
>
> Wait a minute, aren't you in California? Leeks don't grow around where I
> live but I don't consider 50 cents/lb to be expensive. Sure, you don't
> use
> the green part but there's nothing difficult about slicing the white part
> of
> a leek. It's just like slicing up a very large green onion.
>
> Jill

Living in VA, I've not seen them less than $1.99 a lb. for years.
Dee Dee

Dan Abel wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Dan Abel wrote:
>>> In article >,
>>> Steve Wertz > wrote:
>>>
>>>
>>>> The Power of Oprah <sigh>. Leeks just went up $.50/ea.
>>>
>>> I've never understood the popularity of leeks. They cost a lot of
>>> money and are hard to clean and cut. Then they tell you to throw
>>> half away (or "save for other uses").
>>
>> Wait a minute, aren't you in California? Leeks don't grow around
>> where I live but I don't consider 50 cents/lb to be expensive.
>> Sure, you don't use
>
>
> US$.50 per pound is pretty cheap. I can't imagine ever finding that
> price, though. They are US$1.99 at my local supermarket right now.

EACH?! Yikes! And yet I hear you folks can get get a bunch of asparagus
that price whereas here it just went back up to $2.99 a bunch. (sigh)

> If
> you are referring to Steve's comment above, it wasn't per pound.
I don't refer to Steve W's comments, ever; I killfile him in his every
mutation.

> Because of the way they are grown, they usually have dirt inside of
> them. Before you can slice them, you have to clean out the dirt.

I cut off the unusable green leafy part and then douse the leeks in a
sinkful of water (or a deep pot) and swish them around. I've never really
had a problem.

Jill

In article >,
"jmcquown" > wrote:

> Dan Abel wrote:
> > In article >,

> > US$.50 per pound is pretty cheap. I can't imagine ever finding that
> > price, though. They are US$1.99 at my local supermarket right now.
>
> EACH?! Yikes! And yet I hear you folks can get get a bunch of asparagus
> that price whereas here it just went back up to $2.99 a bunch. (sigh)


Sorry. Per pound. And yes, asparagus gets pretty cheap here sometimes,
and it is usually very good.

--
Dan Abel

Petaluma, California, USA

"jmcquown" > wrote in message
...

> I cut off the unusable green leafy part and then douse the leeks in a
> sinkful of water (or a deep pot) and swish them around. I've never really
> had a problem.


Okay... I think after dozens of messages... I finally got an answer to my
question. Sort of...

So I don't cook the green part? That's a start...

Any more?



--
Getting hungry...
http://dwacon.blogspot.com

"DWACON" > wrote in message
news:YxoUf.424$EZ6.330@dukeread12...
>
> "jmcquown" > wrote in message
> ...
>
>> I cut off the unusable green leafy part and then douse the leeks in a
>> sinkful of water (or a deep pot) and swish them around. I've never
>> really
>> had a problem.
>
>
> Okay... I think after dozens of messages... I finally got an answer to my
> question. Sort of...
>
> So I don't cook the green part? That's a start...
>
> Any more?

Slice the white part from top to bottom, so you've cut the cylinder in half.
That'll open up more crevices where soil particles hide. Plung the whole
thing into a deep bowl of cold water, and swish it around. Let the stuff sit
in the water for a few minutes so all soil sinks to the bottom. A salad
spinner's handy for this because you can lift the basket out with the leeks
inside, leaving the dirty water in the spinner.

Doug Kanter wrote:
> "DWACON" > wrote in message
> news:YxoUf.424$EZ6.330@dukeread12...
>
>>"jmcquown" > wrote in message
.. .
>>
>>
>>>I cut off the unusable green leafy part and then douse the leeks in a
>>>sinkful of water (or a deep pot) and swish them around. I've never
>>>really
>>>had a problem.
>>
>>
>>Okay... I think after dozens of messages... I finally got an answer to my
>>question. Sort of...
>>
>>So I don't cook the green part? That's a start...
>>
>>Any more?
>
>
> Slice the white part from top to bottom, so you've cut the cylinder in half.
> That'll open up more crevices where soil particles hide. Plung the whole
> thing into a deep bowl of cold water, and swish it around. Let the stuff sit
> in the water for a few minutes so all soil sinks to the bottom. A salad
> spinner's handy for this because you can lift the basket out with the leeks
> inside, leaving the dirty water in the spinner.

You can tie the green tops together into a sachet and use them in making
a broth. Simmer for a while and discard.

Pastorio

In article >,
"Bob (this one)" > wrote:

> Doug Kanter wrote:
> > "DWACON" > wrote in message
> > news:YxoUf.424$EZ6.330@dukeread12...
> >
> >>"jmcquown" > wrote in message
> .. .
> >>
> >>
> >>>I cut off the unusable green leafy part and then douse the leeks in a
> >>>sinkful of water (or a deep pot) and swish them around. I've never
> >>>really
> >>>had a problem.
> >>
> >>
> >>Okay... I think after dozens of messages... I finally got an answer to my
> >>question. Sort of...
> >>
> >>So I don't cook the green part? That's a start...
> >>
> >>Any more?
> >
> >
> > Slice the white part from top to bottom, so you've cut the cylinder in
> > half.
> > That'll open up more crevices where soil particles hide. Plung the whole
> > thing into a deep bowl of cold water, and swish it around. Let the stuff
> > sit
> > in the water for a few minutes so all soil sinks to the bottom. A salad
> > spinner's handy for this because you can lift the basket out with the leeks
> > inside, leaving the dirty water in the spinner.
>
> You can tie the green tops together into a sachet and use them in making
> a broth. Simmer for a while and discard.
>
> Pastorio

I don't get this... I trim the bottom off of them, peel/remove any
external leaves that are dried/inedible, trim only the dried or damaged
tips off of the leaves then separate the leek apart as needed to wash
out the dirt.

I then slice the entire thing up in thin slices, INCLUDING the greens
and use in soups or braised recipes, and sometimes a small amount in
stir fry. Granted, I do slice the greens a bit finer than I do the base.

That green part cooks down well and seems to be edible to me?

What am I missing?
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Bob (this one)" > wrote:
>
>> Doug Kanter wrote:
>> > "DWACON" > wrote in message
>> > news:YxoUf.424$EZ6.330@dukeread12...
>> >
>> >>"jmcquown" > wrote in message
>> .. .
>> >>
>> >>
>> >>>I cut off the unusable green leafy part and then douse the leeks in a
>> >>>sinkful of water (or a deep pot) and swish them around. I've never
>> >>>really
>> >>>had a problem.
>> >>
>> >>
>> >>Okay... I think after dozens of messages... I finally got an answer to
>> >>my
>> >>question. Sort of...
>> >>
>> >>So I don't cook the green part? That's a start...
>> >>
>> >>Any more?
>> >
>> >
>> > Slice the white part from top to bottom, so you've cut the cylinder in
>> > half.
>> > That'll open up more crevices where soil particles hide. Plung the
>> > whole
>> > thing into a deep bowl of cold water, and swish it around. Let the
>> > stuff
>> > sit
>> > in the water for a few minutes so all soil sinks to the bottom. A
>> > salad
>> > spinner's handy for this because you can lift the basket out with the
>> > leeks
>> > inside, leaving the dirty water in the spinner.
>>
>> You can tie the green tops together into a sachet and use them in making
>> a broth. Simmer for a while and discard.
>>
>> Pastorio
>
> I don't get this... I trim the bottom off of them, peel/remove any
> external leaves that are dried/inedible, trim only the dried or damaged
> tips off of the leaves then separate the leek apart as needed to wash
> out the dirt.
>
> I then slice the entire thing up in thin slices, INCLUDING the greens
> and use in soups or braised recipes, and sometimes a small amount in
> stir fry. Granted, I do slice the greens a bit finer than I do the base.
>
> That green part cooks down well and seems to be edible to me?
>
> What am I missing?

The green tops can be tough. Still good for soup or stock, but you'd want to
strain them out before serving, storing, or using for other recipes. Where
the white meets the green, the green will be more tender. Vegetables don't
come from the Star Trek food synthesis computer - they're not consistent.
Sometimes to have to chew on a piece to see if you can use it for your
purposes.

In article >,
"Doug Kanter" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Bob (this one)" > wrote:
> >
> >> Doug Kanter wrote:
> >> > "DWACON" > wrote in message
> >> > news:YxoUf.424$EZ6.330@dukeread12...
> >> >
> >> >>"jmcquown" > wrote in message
> >> .. .
> >> >>
> >> >>
> >> >>>I cut off the unusable green leafy part and then douse the leeks in a
> >> >>>sinkful of water (or a deep pot) and swish them around. I've never
> >> >>>really
> >> >>>had a problem.
> >> >>
> >> >>
> >> >>Okay... I think after dozens of messages... I finally got an answer to
> >> >>my
> >> >>question. Sort of...
> >> >>
> >> >>So I don't cook the green part? That's a start...
> >> >>
> >> >>Any more?
> >> >
> >> >
> >> > Slice the white part from top to bottom, so you've cut the cylinder in
> >> > half.
> >> > That'll open up more crevices where soil particles hide. Plung the
> >> > whole
> >> > thing into a deep bowl of cold water, and swish it around. Let the
> >> > stuff
> >> > sit
> >> > in the water for a few minutes so all soil sinks to the bottom. A
> >> > salad
> >> > spinner's handy for this because you can lift the basket out with the
> >> > leeks
> >> > inside, leaving the dirty water in the spinner.
> >>
> >> You can tie the green tops together into a sachet and use them in making
> >> a broth. Simmer for a while and discard.
> >>
> >> Pastorio
> >
> > I don't get this... I trim the bottom off of them, peel/remove any
> > external leaves that are dried/inedible, trim only the dried or damaged
> > tips off of the leaves then separate the leek apart as needed to wash
> > out the dirt.
> >
> > I then slice the entire thing up in thin slices, INCLUDING the greens
> > and use in soups or braised recipes, and sometimes a small amount in
> > stir fry. Granted, I do slice the greens a bit finer than I do the base.
> >
> > That green part cooks down well and seems to be edible to me?
> >
> > What am I missing?
>
> The green tops can be tough. Still good for soup or stock, but you'd want to
> strain them out before serving, storing, or using for other recipes. Where
> the white meets the green, the green will be more tender. Vegetables don't
> come from the Star Trek food synthesis computer - they're not consistent.
> Sometimes to have to chew on a piece to see if you can use it for your
> purposes.
>
>

Or maybe I've just never bought a tough leek... ;-)

Granted I don't buy a lot of them, and I'm choosy.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
OmManiPadmeOmelet > wrote:


> > >>"jmcquown" > wrote in message
> > .. .
> > >>
> > >>
> > >>>I cut off the unusable green leafy part and then douse the leeks in a
> > >>>sinkful of water (or a deep pot) and swish them around. I've never
> > >>>really
> > >>>had a problem.

> I don't get this... I trim the bottom off of them, peel/remove any
> external leaves that are dried/inedible, trim only the dried or damaged
> tips off of the leaves then separate the leek apart as needed to wash
> out the dirt.
>
> I then slice the entire thing up in thin slices, INCLUDING the greens
> and use in soups or braised recipes, and sometimes a small amount in
> stir fry. Granted, I do slice the greens a bit finer than I do the base.
>
> That green part cooks down well and seems to be edible to me?
>
> What am I missing?

The same sense of taste as some other people? I don't buy or cook
leeks. My wife and daughter love potato-leek soup and make it several
times a year. I am very happy to eat it, and really like it.

So I just asked my wife. She doesn't use the green part because it is
too tough.

I have the same reaction as you do to recipes that call for just using
the green or white part of green onions. I just ignore that and put
both in. I've never been unhappy with it or had a complaint.

I like the skins on my potatoes.

I like the stems on my broccoli.

--
Dan Abel

Petaluma, California, USA

Doug Kanter wrote:
> "OmManiPadmeOmelet" > wrote in message
> ...
>> In article >,
>> "Bob (this one)" > wrote:
>>
>>> Doug Kanter wrote:
>>>> "DWACON" > wrote in message
>>>> news:YxoUf.424$EZ6.330@dukeread12...
>>>>
>>>>> "jmcquown" > wrote in message
>>>>> ...
>>>>>
>>>>>
>>>>>> I cut off the unusable green leafy part and then douse the leeks
>>>>>> in a sinkful of water (or a deep pot) and swish them around.
>>>>>> I've never really
>>>>>> had a problem.
>>>>>
>>>>>
>>>>> Okay... I think after dozens of messages... I finally got an
>>>>> answer to my
>>>>> question. Sort of...
>>>>>
>>>>> So I don't cook the green part? That's a start...
>>>>>
>>>>> Any more?
>>>>
>>>>
>>>> Slice the white part from top to bottom, so you've cut the
>>>> cylinder in half.
>>>> That'll open up more crevices where soil particles hide. Plung the
>>>> whole
>>>> thing into a deep bowl of cold water, and swish it around. Let the
>>>> stuff
>>>> sit
>>>> in the water for a few minutes so all soil sinks to the bottom. A
>>>> salad
>>>> spinner's handy for this because you can lift the basket out with
>>>> the leeks
>>>> inside, leaving the dirty water in the spinner.
>>>
>>> You can tie the green tops together into a sachet and use them in
>>> making a broth. Simmer for a while and discard.
>>>
>>> Pastorio
>>
>> I don't get this... I trim the bottom off of them, peel/remove any
>> external leaves that are dried/inedible, trim only the dried or
>> damaged tips off of the leaves then separate the leek apart as
>> needed to wash
>> out the dirt.
>>
>> I then slice the entire thing up in thin slices, INCLUDING the greens
>> and use in soups or braised recipes, and sometimes a small amount in
>> stir fry. Granted, I do slice the greens a bit finer than I do the
>> base.
>>
>> That green part cooks down well and seems to be edible to me?
>>
>> What am I missing?
>
> The green tops can be tough. Still good for soup or stock, but you'd
> want to strain them out before serving, storing, or using for other
> recipes. Where the white meets the green, the green will be more
> tender. Vegetables don't come from the Star Trek food synthesis
> computer - they're not consistent. Sometimes to have to chew on a
> piece to see if you can use it for your purposes.

LOL Most of the leeks I've purchased, the majority of the green tops had
the consistency of corn husks.

Jill

In article >,
Dan Abel > wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
>
>
> > > >>"jmcquown" > wrote in message
> > > .. .
> > > >>
> > > >>
> > > >>>I cut off the unusable green leafy part and then douse the leeks in a
> > > >>>sinkful of water (or a deep pot) and swish them around. I've never
> > > >>>really
> > > >>>had a problem.
>
> > I don't get this... I trim the bottom off of them, peel/remove any
> > external leaves that are dried/inedible, trim only the dried or damaged
> > tips off of the leaves then separate the leek apart as needed to wash
> > out the dirt.
> >
> > I then slice the entire thing up in thin slices, INCLUDING the greens
> > and use in soups or braised recipes, and sometimes a small amount in
> > stir fry. Granted, I do slice the greens a bit finer than I do the base.
> >
> > That green part cooks down well and seems to be edible to me?
> >
> > What am I missing?
>
> The same sense of taste as some other people? I don't buy or cook
> leeks. My wife and daughter love potato-leek soup and make it several
> times a year. I am very happy to eat it, and really like it.
>
> So I just asked my wife. She doesn't use the green part because it is
> too tough.
>
> I have the same reaction as you do to recipes that call for just using
> the green or white part of green onions. I just ignore that and put
> both in. I've never been unhappy with it or had a complaint.
>
> I like the skins on my potatoes.
>
> I like the stems on my broccoli.

<lol> Since I've had discussions on this list, I've gone back to
purchasing whole Brocolli heads and peeling the tough skin off the
stems. ;-)

I can be taught...

but I still like leek greens.

I've not peeled a spud in years.

Yams tho', that's different.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Steve Wertz wrote:

> On Wed, 22 Mar 2006 12:02:48 -0800, Dan Abel >
> wrote:
>
>
>>I've never understood the popularity of leeks. They cost a lot of money
>>and are hard to clean and cut. Then they tell you to throw half away
>>(or "save for other uses").
>
>
> I don't mind the cleaning part so much, it's the price. Leeks
> cost $.80-$1/ea (3 to a bunch for $2.39-$2.99) in every state I've
> shopped in the last 2-3 years. As far as I can tell, there
> doesn't seem to be "leek season" either.
>
> I think they take longer to grow so they have to charge more.
>
> -sw

Here, there are 3 leek harvests a year. So that might be the reason why
there doesn't seem to be a season. The price does vary - a a season
comes to an end, they rise.. When the new stuff is harvested, the price
drops again.

Leeks are considered fairly cheap here. ATM, a kilo costs 3 Euros at my
supermarket. I think that is more expensive than the average price
throughout the year, but don't pin me down on that.

I don't know whether it works this way in (all) other countries.

In article >,
OmManiPadmeOmelet > wrote:


> I don't get this... I trim the bottom off of them, peel/remove any
> external leaves that are dried/inedible, trim only the dried or damaged
> tips off of the leaves then separate the leek apart as needed to wash
> out the dirt.
>
> I then slice the entire thing up in thin slices, INCLUDING the greens
> and use in soups or braised recipes, and sometimes a small amount in
> stir fry. Granted, I do slice the greens a bit finer than I do the base.
>
> That green part cooks down well and seems to be edible to me?
>
> What am I missing?

Ok, I gotta try this. My wife and daughter are big fans of leek soup.
And they both insist that the green stuff isn't for eating. So I find a
recipe, my wife says to look for Vichyssoise, although we don't puree or
chill it:

Potato Leek Soup
================


4 medium leeks
2 T butter
1 pound potatoes, peeled and diced
2 cans chicken broth
1/2 cup water
1 t salt
1/4 ground black pepper
1 cup milk
1/2 cup heavy cream


Trim and clean leeks. Melt butter and saute leeks. Add potatoes,
broth, water, salt and pepper. Cook until potatoes are done. Add milk
and cream. Heat.

The above isn't the recipe from the book, but I still made more changes.
My daughter is a vegetarian, so I used veggie broth instead of chicken.
I substituted white pepper for the black, and I added a pinch of cayenne
and a couple of swipes from the nutmeg grater.

I put the white and pale parts of the leeks (I just had two, but they
were monsters) in the soup. I put the green parts (minus two inches)
into a separate saucepan.

The green parts tasted fine, although the flavor was a little different.
The three of us agreed that the green parts (or at least some) should go
directly in the soup next time. I took the advice posted in this thread
and tried a bite raw. It tasted good.

--
Dan Abel

Petaluma, California, USA