{"id":9751,"date":"2026-05-05T15:12:34","date_gmt":"2026-05-05T15:12:34","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9751"},"modified":"2026-05-05T15:12:40","modified_gmt":"2026-05-05T15:12:40","slug":"simple-leek-tops-broth","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/simple-leek-tops-broth\/","title":{"rendered":"Simple Leek Tops Broth"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Simple Leek Tops Broth<\/span><\/h2>\n
<\/div>\n
A simple leek broth is made by simmering cleaned leek tops (or whole leeks) in water with aromatics like thyme, garlic, and bay leaves for 30-60 minutes, resulting in a savory, oniony stock. It is a sustainable way to use vegetable scraps, requiring only water, salt, and pepper.<\/span>
<\/div>This recipe uses the green tops, often discarded, making it highly flavorful and economical.<\/span><\/div>\n
<\/div>\n\n
<\/div>\n\n\n\n\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • Dark green tops of 4-6 large leeks<\/span> well-washed<\/span><\/li>
  • 10-12<\/span> cups<\/span> water<\/span><\/li>
  • 5-8<\/span> sprigs<\/span> fresh thyme<\/span><\/li>
  • 3-5<\/span> clpoves<\/span> garlic<\/span> smashed<\/span><\/li>
  • 1<\/span> Tbsp<\/span> sea salt<\/span> or to taste<\/span><\/li>
  • 1<\/span> tsp<\/span> black peppercorns<\/span><\/li>
  • cup<\/span> dry white wine<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Clean: Thoroughly wash the leek tops to remove all grit.<\/div><\/li>
    • Combine: Add leeks, water, thyme, garlic, salt, and peppercorns to a large stockpot.<\/div><\/li>
    • Simmer: Bring to a boil, then reduce heat and simmer for 30 minutes (or up to 1 hour for deeper flavor).<\/div><\/li>
    • Strain: Remove from heat and strain the liquid through a colander.<\/div><\/li>
    • Store: Use immediately, or keep in a sealed container in the fridge for up to a week, or freeze for 3 months.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      \n

      <\/span>Tips for Success<\/span><\/h4>\n<\/div>\n
      \n
        \n
      • Cleaning is Critical:<\/strong> Leeks often contain hidden soil. Split the leek tops lengthwise to wash away all grit.<\/span><\/li>\n
      • Add Scraps:<\/strong> Enhance the broth by adding carrot peels, celery, or mushroom stems.<\/span><\/li>\n
      • Usage:<\/strong> Use this broth as a base for potato-leek soup, risotto, or as a flavorful cooking liquid for grains<\/span><\/li>\n<\/ul>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":9748,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4054,134,2881,366,1714,4673,559,1715,1713,1712],"tags":[],"class_list":["post-9751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-broth","category-american","category-boiled","category-british","category-dairy-free","category-egg-free","category-french","category-gluten-free","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/05\/Leekbroth.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=9751"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9751\/revisions"}],"predecessor-version":[{"id":9755,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9751\/revisions\/9755"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/9748"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=9751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=9751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=9751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}