I brought grilled leeks and cream of peanut soup for the Tasting Lab. I am being critical of my food because it did not turn out as it has in the past. The general consensus by my family is the leeks need to be grilled under a broiler to provide the texture and taste. The other decision is that I did not add enough peanut butter to the soup. It was more cream of celery, peanut soup. Recipe below:
Gourmet Garrison Gilled Leeks, from the Redwall Cookbook by Brian Jacques
1 1/2 pounds (about 4 medium) leeks, cleaned and chopped into 1 1/2 inch lengths.
2 tablespoons unsalted butter, softened
2 teaspoons Dijon mustard
Preheat the broiler. Bring large pot of water to a boil and add salt. Boil the leeks for 10 minutes.
Drain the leeks and transfer them to a shallow ovenproof dish.
In a bowl, cream the butter, then beat in the cheese and mustard. Spread the mixture over the leeks.
Place the leeks under the broiler until golden ( watch carefully so they do not burn), about 3 minutes.