More Soup Talk.

Ever wonder if there is something productive you can do with the green tops to your leeks?

What's that? You don't buy leeks?

Ok, let me back up. Go buy leeks because they're delicious. Now, cut all the dark green tops off and yes, I am fully aware that you are now only left with half of the vegetable that you paid full price for. But trust me, you don't want to eat those woody tops.

So, back to my original question:

Ever wonder if there is something productive you can do with the green tops to your leeks? I now have the answer! Before throwing them in the trash (COMPOST! I meant compost!) use them to flavor homemade vegetable stock.



I basically adapted my stock from this recipe by the incomparable Ina Garten. Since I had no onions, I substituted the onions for the leek tops. I also just went ahead and made her cream of mushroom as well. I would highly recommend it.

However, if cream of mushroom is not your thing, you don't have to use this stock only for that; you could use it as a rich and flavorful base for any soup, really. But making homemade stock is extra work, I'm aware. So you know what else you could do? Go to the store and buy a box of pre-made stock. I won't judge you. But then again, I also won't judge you if you just said screw the soup, ordered Chinese take-out and ate it straight out of the box on the couch while you cried over 16 and Pregnant re-runs. Just saying. Also, can I join you?