Leek is a super winter vegetable that plays a leading role in several dishes like leek soup, one-course meals and side dishes. It’s a low-energy-dense food and contains  various vitamins and minerals; therefore, it makes our nourishment variegated during the winter season without eating too many calories.

Leek’s origin can’t be clearly determined. This plant closely related to onion and garlic has accompanied the history of mankind, it had been cultivated by the Assyrians, the Egyptians and the Chinese, as well. Hippocrates described leek as a digestif and diuretic vegetable. It has also a good effect on respiratory diseases.

Each type of onion has the ability to lose its sharp taste during cooking and a sweet flavour takes over its place. Leek passes through the changing of tastes, though it collapses, but due to its lower water content it substantially retains its original texture.

In the following recipe nutmeg and white wine are those ingredients that make the leek soup racy by emphasizing the leek’s delicate sweetness.