The leeks I got from Kula Fields are gorgeous this week. Resembleing a giant green onion of sorts, the leek is much more fibrous and can withstand more cooking than the delicate scallion.

So far I have roasted and tempura’d this vegetable. They are famously used in Vichyssoise, a soup of pureed potato and leeks with cream.

How do you like to prepare leeks? Share your recipe!