Monday, September 15, 2014
As I didn't really have time or inclination to make soup over the weekend, I decided to prep them for storage. I simply sliced them into rounds, popped them into a big bowl with clean water, and spent a few moments popping rings out and swishing. I let them settle for about 20 minutes, and was rewarded with a pile of silt at the bottom of the bowl. Then it was simply a matter of spreading the leeks out on a wax paper-covered cookie sheet and leaving them to freeze overnight. The next day I separated them into roughly one cup portions into freezer bags, gave them a label, and put them back into the deep freeze. Now I have them waiting for when I want to make a delicious potato-and-leek soup, or maybe even Cock-a-Leekie soup. Delicious! I plan to grow more leeks next summer, hopefully to even greater success.