The very first time I used leeks I had no idea what I was doing. I made up a recipe because I wanted to try something new. Well I did not know that most people usually do not use the dark green parts so I did use them. Thankfully it did work in the recipe I made. I do not use the dark green parts for anything else, but when I make that recipe I do still use them (cleaned very well of course).
Here is that recipe...
Chorizo Leek and Potato Soup
2 tablespoons evoo
4 cloves garlic
1 onion - rough chop
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegi stock
12 oz. Potato peeled and fine chop
15 oz. Chickpeas drained
1 tablespoon cornstarch
2/3 cup light cream
2 tablespoons tahini
1 large or 2 small leeks - green and white parts (clean well)
salt and pepper
Heat oil in large pot and cook garlic, onion, leek, and chorizo till softened and golden brown (5 minutes or so).
Stir in cumin and coriander and cook for another minute.
Pour in stock and potato and chickpeas. Cook till tender.
Blend cornstarch, cream (cold), tahini, salt and pepper and stir into the soup.
Bring to boil then lower heat to simmer. Simmer for 2 minutes.
Season with salt, pepper, and cayenne pepper.