What is the leek soup?

Leeks are an edible Allium plant, a member of the onion family and garlic. Instead of creating a tight spherical bulb, such as onion, the leeks develop into a long high cylinder of firmly associated leaf shell. Part normally consumed is its bottom stem or stem, light white color. This is cooked in many different ways, but a classic preparation for highlighting its mild taste is leek soup.

Leek believes that he has been cultivated since antiquity. Archaeological evidence suggests that they were part of the Egyptian and Mesopotamic diet since 2,000 ° C. The first century A.D. Emperor Nero of Rome is said to have favored leak soup for his professed healing benefits for the neck and voice. The ancient traditions of modest vegetables have survived to modern times as one of the national symbols of Wales and to a lesser extent the United Kingdom. Their upper, dark green leaves are fibrous and hard; These are usually discarded, although sometimes they use soup to flavor. White base and lighter green partsThe stem is also used as a ingredient of soups. Faithful to the British Isles, Potato and Leek soup is a particularly popular combination.

Leek grow quite slowly; The harvest season is usually at the end of the summer to late autumn, after a year and a half growth. In muddy sand, it is best and should therefore be well washed for cooking. After cutting the leaves and the stubborn root, the tube vegetables are cut in half longitudinally, so that its firmly laminated shells can be separated so that they are thoroughly rinsed. Chopped into thin slices and consumed raw, it is firm and crunchy with a taste that some people described as somewhere between sweet onions and cucumber.

There are many ways cooking pores. Simply grilling or baking is popular. Like miniature onion rings, they are fried with a flour or dough coat. When steaming, cooking or steamed, they soften the leeks and become even milder taste.There are several variations of leek soup using these slowly cooked methods.

Basic vegetable soup includes pores and usually carrots and celery. The pore soup is also paired with many other vegetables such as kale, broccoli or squash, but nothing commonly than potatoes. Variations of this pairing are found around the world, often with other regional flavors. It is often added cream or mixture of potatoes and leek can be reinforced by a blender or a kitchen robot to a smooth puree. Vichyssoise is a cooled, cold soup version of the latter, served with finishing swirling of evaporated milk.