Which part of a leek do you use in soup?
It’s majestic, a titan in the onion family.
Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.
How do you cook leeks for soup?
With a sharp knife, remove the dark green leaf end and discard or save for soup or stew stock. Thinly slice the leek into rings and discard the root end. Submerge the sliced leeks in a bowl of cold water. Give them a gentle stir or shake to remove any soil or grit between the layers.
Can you put leeks in soup?
Once the leeks are clean, roughly chop them — you should get about five cups of chopped leeks from four large leeks. To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic. Cook, stirring occasionally, until soft and wilted.
How do you prepare and cook leeks?
Leeks need to be washed carefully, to remove any grit trapped in their layers.
- Trim off the roots and the coarse dark green part of the tops.
- Cut the leeks in half lengthways.
- Wash under a running tap, fanning the layers and rinsing away any grit or soil trapped between them.
- Drain thoroughly and slice as required.