Leek

Pick it!

• Leeks look like a giant green onion.
• Leeks should be firm and crisp with quite a bit of white and light green coloring. Those with yellow or withered tops should be avoided.
• Unwashed leeks can be refrigerated for up to two weeks.
• Leeks often have dirt on the inside, so be sure to rinse after cutting and before using.

Try it!

• Leeks are similar to onion, but are slightly milder.
• The green tops are great for making stock, while the light green parts are best for use in soups or sautéed and added to mashed potatoes.
• Raw leeks can also be sliced and added to a salad.
• Leeks also work well in dishes such as quiches, especially with Roquefort cheese.
• Leeks can be substituted for onion in soup and stew recipes for a slightly different flavor.

Ingredients

• 1 Tablespoon unsalted butter
• ½ cup sliced leeks
• ½ cup chopped onions
• ½ cup + 1/3 cup chicken or vegetable broth, low sodium
• 2 cups skim milk
• 1/2 cup + 2 Tablespoons instant potato flakes
• ¼-teaspoon salt
• 1 Tablespoon chopped fresh parsley (or ½ Tablespoon dried)

Directions

1. Melt the butter in a large pot over medium heat.
2. Sauté the leeks and onion in the butter for 5 minutes, or until tender.
3. Pour in the broth and the milk and mix well.
4. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
5. Stir in potato flakes, salt, celery salt, and parsley.
6. Allow to thicken and heat through.
7. May top with green onion or grated lowfat cheese.