The green tops of this punchy allium are even more packed with flavour than the white parts – see for yourself with this eye-opening soup recipe
Leeks, like spring onions, grow with a head of tall, spiky leaves that are usually trimmed while they’re down in the field. Returning plant matter back into the soil isn’t a bad thing, but composting edible food shouldn’t be our first choice. So look out for leeks with their tops intact: they are as flavourful, if not more so, than the white part.
The tougher green leaves need to be finely sliced across the grain, but other than that, they can be used in much the same way as the rest of this fabulous vegetable.
Other ways to use up the odds and ends of a leek include: wrap a bouquet garni in the tough outer skin, for flavouring soups and stews; dehydrate pieces of the leaves into crisps; toast the cleaned roots and any other trimmings, and sprinkle over all kinds of dishes; or freeze them for stock.
You’ll be using the white and light green parts only. Can I use the green part of leeks in soup? The darker green parts of leeks are bitter and have a tougher texture. They are edible, but we’re only using the tender and mild portion of the stalk for this recipe.
The dark green parts of a leek are perfectly edible. They seem tough when raw, but they melt into tenderness when cooked. I like them in mapo tofu, but I also sometimes saute or roast them, in whatever preparation I would use the rest of the leek. They just take a couple minutes longer than the white parts to get tender.
I found a recipe on Bon Appetit for using a range of vegetable scraps to make a deeply flavorful vegetable broth. https://www.bonappetit.com/recipe/instant-pot-vegetable-stock has the details; the secret is browning the cut halves of two or three onions for a good 2-3 minutes before you start putting in the other ingredients. I stash root ends of scallions, onion skins, celery tops and bottoms, carrot bits, mushroom stems, ginger skins, and leek greens in the freezer, then pull out the Instant Pot when I need more vegetable stock. The leek greens are a key component. All the remainder goes into the compost, but they’ve had a lot of bulk and flavor recovered in that stock.
Jacques Pepin demonstrated how to prep a leek so as to maximize utility. He held the leek at its root end and with a SHARP KNIFE cut at sharp angles toward the green/leafy end, carving away the tough outer leaves and EXPOSING tender white interior it was surprising how far the white extended beneath the tough green outer leaves.
Other ways to use up the odds and ends of a leek include: wrap a bouquet garni in the tough outer skin, for flavouring soups and stews; dehydrate pieces of the leaves into crisps; toast the cleaned roots and any other trimmings, and sprinkle over all kinds of dishes; or freeze them for stock.
To make the crisp green leek tops, heat a small saucepan with a good glug of oil over a medium-high heat. Drop in a piece of leek, and when it bubbles and floats to the surface, add the rest and fry for a couple of minutes, until they go crisp but still maintain some of their colour. Remove with a slotted spoon and serve on top of the soup with a dash of cream, if you like.
The green tops of this punchy allium are even more packed with flavour than the white parts – see for yourself with this eye-opening soup recipe
Many recipes for leek soup call for just the white part of the leek, probably to keep the soup a paler colour, but the greens have just as much, if not more, flavour, and colour the soup a brilliant light green. The fried green leek tops make a delicious topping, not just for this soup, but on salads, rice dishes and stews, too, adding a rich, umami seasoning.
The tougher green leaves need to be finely sliced across the grain, but other than that, they can be used in much the same way as the rest of this fabulous vegetable.
How-To Clean and Cut Leeks
FAQ
Do you use all of the leek for soup?
What part of the leek do you use for broth?
What part of the leek do you not eat?
Can Leek be used in soup?
Absolutely! The green part of the leek can be used in soup. Although it has a stronger flavor compared to the tender white part, it adds a nice depth to the overall taste of the soup. Just make sure to wash it thoroughly and chop it into smaller pieces before adding it to your recipe.
How do you cook leeks in a soup pot?
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low.
Can you make leek soup with leeks cut?
Once you have your leeks cut, soak in cold water to once again rinse away any lingering particles on the leeks. Yes, you can. Just make sure you have a larger pot to hold the larger batch of leek soup. Then whip up as much soup as you would like to serve your family or guests.
Can you use green leek in soup?
The green part of the leek can be used in soup. Although it has a stronger flavor compared to the tender white part, it adds a nice depth to the overall taste of the soup. Just make sure to wash it thoroughly and chop it into smaller pieces before adding it to your recipe. Should I cook leeks before adding them to the soup?