Select leeks which can be about an inch thick, and have an extended white to pale inexperienced shaft. The pale elements are probably the most useable.
Earlier than getting began with both methodology, rinse the leeks below water to take away seen grime or sand.
Making ready leeks for soup
1 Minimize off the roots of the leeks. Slice the leeks lengthwise.
three Make crosswise cuts: Determine how a lot of the leek greens you wish to use. They’re more durable and may be stronger tasting, however soften with lengthy cooking.
The final couple of inches of the darkish inexperienced ends ought to most likely be discarded or saved for making inventory. (I put mine in a plastic bag and drop it within the freezer.)
Make crosswise cuts alongside the elements of the leek that you simply intend to make use of.
Four Rinse in a bowl of chilly water: Place the chopped leeks right into a bowl and fill with chilly water. (If the leeks are particularly soiled, rinse them first in a colander, earlier than protecting with water.) Use your palms to agitate the leeks and dislodge any grime or sand that could be clinging to them.
Scoop the leeks out of the water with a sieve or slotted spoon and place in a brand new bowl.
Cleansing and Prepping Entire Leeks
1 Minimize from opening to ends of greens: Place leek on a chopping board. Insert the tip of a pointy knife a few 1/Four-inch under the bottom opening within the leek.
Minimize straight by means of, as much as and thru the inexperienced ends of the leek, leaving the pale a part of the leek entire.
2 Rinse: Fan open the leek and place below chilly working water. Rinse out any grime or sand. If the leek is very soiled, you might wish to make one other related reduce by means of the leek to additional be capable to fan the leek open.
three Minimize off darkish inexperienced tops: Minimize off the darkish inexperienced tops of the leek, reserving on the physique of the leek as a lot of the darkish inexperienced as you need. We just like the style (it is mainly only a large onion inexperienced), so we sometimes maintain about 2 to three inches or so of the darkish inexperienced half with the physique of the leeks.
Discard the darkish greens or save them to taste soups or stews, or use for making inventory.
Four Minimize of the foundation finish of the leeks, staying as near the roots as potential. Chopping near the roots will maintain the leeks collectively when cooking them entire.
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