If you like the taste of onions but find them a bit too pungent try cooking with leeks instead. Leeks are a relative of onions and garlic and although they look like giant scallions their flavour is much milder.
Native to the Mediterranean, leeks offer not only a world of flavour but are also rich in vitamin A and K, indicated in reducing the risk of osteoporosis. They contain lots of different flavonoids that are thought to have anti-inflammatory and anti-diabetic properties. Leeks possess compounds that may improve eye health and may even prevent cancer, according to this medical study. Because leeks are low in calories, they are also indicated in weight management and add extra flavour that makes eating healthy dishes more enjoyable.
Sautéed leeks make a great base for egg dishes and braises but they are especially delicious in soups. Just follow these tips for how to prepare leeks for soup:
- wash the leeks under running water, taking care to remove any dirt from between the layers.
- trim off the dark green leafy tops and stringy roots. The tops can be used to add flavour to homemade stock and can be stored in the freezer in an airtight bag until you’re ready to use them.
- slice the leeks in half, lay them cut-side-down and chop into thin slices.
- clean them again to make sure no dirt is trapped in between the slices.
- place the leeks in a bowl of cold water and rinse under the tap.
- swirl the leeks and allow the grit to fall to the bottom of the bowl.
- remove the leeks and place in a colander to drain. Use kitchen paper or a towel to blot them dry.
Then follow this easy recipe for cream of leek and potato soup with caramelised saffron.
