I’m referring to LEEKS. They belong to the Allium family (think onions and garlic). And this often over-looked vegetable is packed with health benefits. For instance:

• They are exceptional at lowering blood pressure and cholesterol due to their high content of organosulfur. Leeks are one of the most heart-healthy vegetables you can eat.

• They have several elements helpful in preventing and in the treatment of cancers (of the gastrointestinal tract, prostate, and colorectal especially), thanks to an abundance of kaempferol.

• They promote good digestion and protect against diahrrea because of their high content of a prebiotic fiber called oligofructose.

• They stabilize mood due to their large amounts of inulin.

• They are high in vitamin A and other antioxidants; research shows leeks are especially good for the eyes.

• They are low in calories and high in fiber, making them an excellent weight-loss food.

One benefit not mentioned is how pretty they are when cooked and how mild they taste. Sliced leeks divide into lovely little rings and their flavor adds so much to everything they touch.

These compelling facts make you want to rush out and buy some, right? When you do, be sure to select firm, straight ones with dark green leaves and white necks. Stay away from yellow wilted leeks or ones with cracked or bruised bulbs. Choose leeks with a width of one and one-half inches or less, since extra-large leeks can be too fibrous in texture.

Once home, store them in the refrigerator untrimmed and unwashed. They’ll keep well for one to two weeks. It’s best to wrap them loosely in a plastic bag so they don’t dry out. And for longer storage, you can keep them in the freezer for up to four months.

There’s only one tiny drawback to cooking with leeks. They come with their share of soil or sand in between the leaves. But this is easily dealt with. Just cut off the outer tough leaves, then cut off the root and cut the leek in half lengthwise to make it easier to clean. Then rinse them well under running water. And for cooking, cut leeks into 2-inch lengths.

And speaking of cooking, if you’re new to the world of leeks, you’ll appreciate how versatile this vegetable is. As mentioned, it compliments anything it’s added to. But leeks also stand alone. A favorite way to use leeks is in soup, for instance. They combine well with potatoes, celery and carrots for one of the most healthy and satisfying soups around. I’ll close with our favorite recipe for leek soup, found on the Epicurious site over 10 years ago.

CREAMY LEEK SOUP

8 medium-sized leeks (3 pounds), trimmed, leaving white and pale green parts only, and chopped

1 medium onion, chopped

1 large carrot, chopped

2 ribs celery, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup unsalted butter

1 small boiling potato

1/2 cup dry white wine

3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)

3 cups water

1 bay leaf

1 1/2 cups fresh flat-leaf parsley

1/4 cup all-purpose flour

1/2 cup chilled heavy cream

1. Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.

2. Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.

3. Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.

4. Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.

5. Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.

6. Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

Cooks' note: Soup is best when made 1 to 3 days ahead (to allow flavors to develop); do not whip cream ahead. Chill soup, uncovered, until completely cooled, then cover. Reheat, thinning with water if necessary. Garnish with chopped green onion and fresh parsley when serving, if desired.

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