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Looking not unlike a huge mass of squid tentacles, the roots of a pile of freshly picked leeks create some interesting texture. While they look like scallions on steroids, or anorexic onions, leeks have a flavor all their own.

I remember bringing spinach-leek dip to many a college potluck. Served in a bread bowl, this was the height of culinary sophistication in the late 70’s…and in some parts of the country, it probably still is! As I recall, it was made with a package of frozen spinach, a package of Knorr’s Leek Soup mix, and a cup each of sour cream and store-bought mayo. It was quick and easy to make and required no cooking or baking…a huge plus for dorm residents without access to a kitchen. And you could even add some crunchy water chestnuts if you really wanted to wow the crowd. By the end of the evening, you could tell who had truly been enjoying your gourmet concoction by the amount of green gunk stuck in their teeth!

Another popular way to enjoy leeks is in potato-leek soup. This soup is remarkably easy to make from scratch, tasty, and very filling. Don’t overblend it…I like to keep some potato “texture.” The soup can be made with either a meat or vegetable stock. If you’re a diehard foodie you probably make your own stock, but a good store-bought one will work just fine.

This is just the tip of the proverbial iceberg. Explore those musty old cookbooks, or search online. There are many other ways to serve leeks or use them in dishes that are wicked good.


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