Our autumn Best Food Buy at the produce counter brings us a bounty of in-season leeks!
Now, leeks may look a lot like giant scallions to us. That's because they’re a member of the onion family, but unlike its cousins, onions and garlic, a leek has a milder, well, almost earthy flavor. So if we're passing them by because we're not quite sure what we can do with them, look at this!
It's got a thick cylindrical white root end, that's the most tender part, and that gradually becomes a stalk with flat, dark green leaves. Now, smaller leeks tend to be a bit more tender also, but either way, when we're ready to cook with them, simply trim the roots from the base of the stalk, slice them lengthwise, wash them, and we can either boil them or put them in with so many of our recipes to add a rich flavor!
And this time of year, when comfort comes first, we can stir up a pot of creamy, rich leek soup, and it's as easy as boiling up chopped leeks in some chicken broth.
Thicken it up with a little flour, and finish it off with some shredded Swiss cheese and heavy cream, and it's an Old World comfort that will have them envying you! Well, you'll be the expert!
If you’d like the exact recipe, just send a self-addressed, stamped envelope, marked “Cream of Leek Soup,” to me, Mr. Food, right here at the station, or look for it online for a Best Buy that will bring you bowl after bowl of hearty comfort! So don't be a stranger to this super Best Buy.
Bring some home for a mild and mellow way to charge up some "OOH IT'S SO GOOD!!®"
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