Simple Leek Tops Broth
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.This recipe uses the green tops, often discarded, making it highly flavorful and economical.
Ingredients
- Dark green tops of 4-6 large leeks well-washed
- 10-12 cups water
- 5-8 sprigs fresh thyme
- 3-5 clpoves garlic smashed
- 1 Tbsp sea salt or to taste
- 1 tsp black peppercorns
- cup dry white wine optional
Instructions
- Clean: Thoroughly wash the leek tops to remove all grit.
- Combine: Add leeks, water, thyme, garlic, salt, and peppercorns to a large stockpot.
- Simmer: Bring to a boil, then reduce heat and simmer for 30 minutes (or up to 1 hour for deeper flavor).
- Strain: Remove from heat and strain the liquid through a colander.
- Store: Use immediately, or keep in a sealed container in the fridge for up to a week, or freeze for 3 months.
Notes
Tips for Success
- Cleaning is Critical: Leeks often contain hidden soil. Split the leek tops lengthwise to wash away all grit.
- Add Scraps: Enhance the broth by adding carrot peels, celery, or mushroom stems.
- Usage: Use this broth as a base for potato-leek soup, risotto, or as a flavorful cooking liquid for grains