During the Dark Ages, the people of Wales would wear leeks in their hats, in ordr to distinguish themselves from their enemy during the wars between the Welsh and the Saxons. The leek became an emblem of pride in Wales, and Welshmen, or “Taffys,” wear leeks to commemorate their victory on St. David’s Day, March 1.

In Hebrew, the leek is called karti, which is a pun on another Hebrew word yikartu, meaning “to be cut off.” Thus, the Jews eat leeks at Rosh Hashanah to symbolize a wish for their enemies to be “cut off.”

The Roman Emperor Nero regularly ate leeks with olive oil, thinking they were good for his singing voice. Maybe he got the notion from Aristotle, who claimed the clear cry of the partridge was due to its diet of leeks. Oh, men.

Try this hearty and delicious soup containing leeks, potatoes, and other delights.

Ingredients

1 large or 2 small leeks (about 1 lb)

2 tablespoons of butter5 cups of chicken stock

1 ¼ lbs of russet potatoes, diced

Salt and pepper

¾ cup of crème fraiche or heavy cream (if preferred)

2 tablespoons of chopped chives or parsley, to garnish

Using a sharp knife, halve the whole leek lengthwise and rinse well under cold running water (to rid the leek of any sand). Slice thinly crosswise into one-inch pieces and set aside. In a heavy saucepan over medium heat, melt the butter and add the chopped leeks. Cook until wilted, about 5 minutes. Add the reserved bouquet garni, chicken stock, and potatoes, salt and pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart.

Remove the bouquet garni, and working in batches, puree the soup in a food processor or blender (if you own an immersion blender, puree the soup directly in the pot.) Stir in the crème fraiche and adjust the seasoning. (You don’t have to use cream, I never do.) You are the chef!

Serve immediately, with some snipped chives or parsley sprinkled over the top of each bowl of soup.