Leek soup Survey?!
Leek soup Survey?
Do you chop the whole leek tip to end of leaf ? Or Just past the Onion looking Part?
Additional Details3 days ago
I am making this survery Because.. I Cut mine right above the onion looking Part. A co worker told another Co-worker Use the whole thing. It was so Green and dark and Gross looking. Most agree with me. a few said use the whole thing..
Answers:
3 days ago
I am making this survery Because.. I Cut mine right above the onion looking Part. A co worker told another Co-worker Use the whole thing. It was so Green and dark and Gross looking. Most agree with me. a few said use the whole thing..
You can go as far as the pale green. You can strip the really tough outer leaves to get to any pale tender green inside but it's not as good as the bulb end. Her soup must be awful if she add the tough chewy ends, the only thing they are good for is compost.
I use the more tender of the green part, but not all of the green. WASH the leeks VERY well. You may even want to swirl the cut pieces around in a bowl of water. They contain a lot of sandy soil.
I peel off the first few layers of dark green leaves, and chop them until about 4 inches from the top. Soak them well to get the sand out!!!!!
As a former chef, I use the whole thing and as stated I washed the green part really well, then what I would do is saute it in butter and add it at the end.
Most of time I would use potatos, but sometimes just plain old leeks, pureed or just as a veloute. I also like to add some croutons for garnish.
But in answer to your survey, I use both parts, depending, if they are slimey or not in the best of condition then I will chuck them, but in large hotels were I worked they always made it into the community stock pot.
I cut leeks as far up as they are tender. Sometimes that's pretty far into the green, sometimes it's just a little past the white part. It depends on how old the leeks are when I get them and what kind of dish I want to make with them.
I slice the top of the leek lengthwise to cut into 4, leave root intact so it will hold together, and thoroughly wash. I then use a pair of kitchen snips to cut off all of the darker green bits.
I then just start at the top and slice the whole thing
You just use the whie part and the pale green part of the leaves for eating. You can use the dark leaves when you are making stalk and take them out after, of course.