In article >,
Omelet > wrote:


> Glad to see I'm not the only one that eats the green part of the leek.

I've posted about this a couple of times. I tried making potato and
leek soup, and cooked the green part separately (in chicken stock with
some butter, like the white part). When I added some green part to my
soup, it tasted just the same. Obviously, you need to cut off the dried
and tough part, if there is any.

The only reason, in my mind, to only use the white part in something, is
if you want the final product to be all white. It always bugs the heck
out of me when my wife or daughter takes half the leeks, which often run
US$1.99 a pound, and toss them in the compost.

--
Dan Abel
Petaluma, California USA