October 22, 2010
Posted by on
Today I was lucky enough to find fresh leeks at the Binghamton farmers’ market. Thin, mild-mannered, and elegant, leeks are the princesses of the onion family. They are usually sold with a bit of root and some dark green leaves at either end of the edible part. Although the darker green leaves have little flavor and can be quite bitter, the light green leaves just below where the upper leaves flare and the outer layer that you might be tempted to discard can be turned into a lovely vegetable stock. Tear the leaves open to wash out the inevitable sand.
- Light green leaves and outer layer of 4 leeks, well, scrubbed
- 1 clove garlic, crushed
- 1 stalk celery, roughly chopped
- 1 medium carrot, scrapped and chopped
- 1 tsp. black pepper corns
- 2 quarts cold water
Dump everything into a stock pot, bring to a boil, and simmer gently for 45 minutes to an hour. Add salt to taste (I usually do not salt stock). Strain into a large bowl. Allow to sit undisturbed for about 30 minutes to cool and to allow any residual sand to settle out. Ladle into 1 quart plastic freezer containers.