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Related: Culture Forums, Support ForumsSo, making a big pot of chicken veggie soup, like I often do on Sundays ... A Leek Question ...
I like a mixture of chicken (i.e. bones and various scraps from chicken) and veggie-flavored stock.
For the rest of the stock besides the chicken part, I use italian parsley, onion, celery greens, bay leaf, coriander seeds, peppercorns, buncha garlic w/skin, and a bit of chicken bouillon (the nasty unhealthy kind with MSG and Palm Oil, from Knorr ... hey, I can only take this healthy thing so far).
Yesterday though I saw leeks at the store and thought ... hey ... I bet that'd be good in there!
But I rarely use them, and was wondering ... do you use the leaves too for something like stock? Or just the stalks?
It's all strained after simmering about 3 hours of course ... then the 'solid' ingredients are added and cooked about 1 more hour. Except for the white meat and squash ... I don't like those overdone. White meat paradoxically gets dry and stringy pretty easy and long-neck squash will like disintegrate.
gibraltar72
(7,503 posts)mr_lebowski
(33,643 posts)whistler162
(11,155 posts)You think they should be the butt of a joke?
gibraltar72
(7,503 posts)ZZenith
(4,122 posts)Theres nutrition in them there leaves!
mr_lebowski
(33,643 posts)I'z asking if they gonna contribute positively to mah flavor profile, you un'estan?
ZZenith
(4,122 posts)Theres a pandemic going on! My concern for your immune system outweighs my concern for your tastebuds!
mr_lebowski
(33,643 posts)Got a particular insight about Leek Leaves wrt Immune System boosting?
If you can sell me on that angle, they're in like Flynn
ZZenith
(4,122 posts)10. BOOSTS IMMUNE SYSTEM
It is loaded with Vitamin A, which is considered vital to regulate the immune system. Vitamin A strengthens the body to fight against infections and is, therefore, an important element in fighting against illnesses. Including leeks in your diet on a regular basis can help you strengthen your immune system. Moreover, the anti-inflammatory properties of leeks also make it easier to prevent illnesses.
https://www.dailyhealthseries.com/11-health-benefits-leeks/
And yes, the leaves contain a lot of those nutrients. I am sitting here eating some of my wifes kale soup so I dont want to hear any more whining about flavor.
mr_lebowski
(33,643 posts)I'm already negotiatin' their inclusion downthread
Kale is pretty good in soup actually. The Tuscan Sausage Kale soup at Olive Garden is freaking BOMB.
ZZenith
(4,122 posts)mr_lebowski
(33,643 posts)Which is something I've made ... came out damn near a perfect copy.
Pretty simple, too ... tell her Mr. L told her ass to look it up, and make that next time, so her man will be properly satisfied!
ZZenith
(4,122 posts)Being married to a vegan has its advantages. I guess.
mr_lebowski
(33,643 posts)Could probably make a passable version with veggie stock, plant-based sausage & coconut milk I bet!
OhNo-Really
(3,985 posts)So sweet. Leek fan here
lisa58
(5,755 posts)Used to make a mean potato leek soup and never used the green part
SeattleVet
(5,477 posts)Especially in a soup or stew, the leaves usually get nice and tender.
katusha
(809 posts)i usually save the leaves for potato-leek soup.
interesting fact, you have stumbled on the 2nd tier veggies for a stock.
the first tier is celery, carrot, and onion also known as mirpoix
the second tier is leek, parsnip, and turnip. it takes it to another level in my opinion.
mr_lebowski
(33,643 posts)They soften up nice after a hour or so low simmer, aka approx the same time it takes carrots to soften?
katusha
(809 posts)LuvLoogie
(6,999 posts)Sometimes they leave them on where they are fanning out, in which case I would trim a good amount.
mr_lebowski
(33,643 posts)Keeping in mind they'll be strained not eaten ... you think they make the stock taste any better by using 'em?
Or should I slice 'em real thin and cook 'em in with the edible stuff like the carrots and celery? Would that be good?
LuvLoogie
(6,999 posts)Maybe saute them a little before they go into the stock.
I also like to grill leeks sliced lengthwise with a little olive oil and salt.
mr_lebowski
(33,643 posts)Perfect opportunity to saute up some of the leaves, right in the roux? I'm thinking yeah!
yellowdogintexas
(22,252 posts)because dirt/sand sticks in all those leaves.
I love potato leek soup!!! You can also braise them as a side dish.
Cut them in half longways and put them cut side down in a skillet with a little melted butter and brown just a little bit. Add a little bit of water, cover and steam until tender.
You can cook baby bok choy this way too
mr_lebowski
(33,643 posts)Ferrets are Cool
(21,106 posts)Turbineguy
(37,324 posts)I make Split Pea Soup as I learned in the Netherlands and use the whole leek. You have to cut it up and then wash it.
Golden Raisin
(4,608 posts)carefully (slit open and soak/wash under running water) as they can be full of sand/grit. They are delicious.
mr_lebowski
(33,643 posts)The stalk went in chopped into 4 big pieces. I washed them after I chopped 'em but only what was exposed.
Fortunately, you know what's another word for dirt? MINERALS!
fierywoman
(7,683 posts)Stewart recipe online.) I'd start my whole chicken broth process (if I was aiming for very tender white meat) as if I were poaching. After however many minutes it is (something like 20) I'd remove the breasts, wait for them to cool down, take the meat off the bones, throw the bones back in the pot, put the white meat away (optimal, I think, is in a little of the broth.) I'd use two groups of veggies: one to flavor the stock (to be thrown out when stock is finished) and new veggies to cook for serving. No, you're not wasting food -- by the time the first group of veggies is cooked a few hours, all the nutrition is in the water and the fiber isn't much to talk about.
I'm a long time hard core foodie and I only recently learned that the green part of the leek can be used, you just have to cook it longer 'cuz it's tougher than the white/light green part. I think sometimes it's cut in small rings and fried to use as a garnish. Most importantly with leeks, as stated above, you need to wash them carefully.
mr_lebowski
(33,643 posts)I actually steam the chicken for about 25 mins, breast side up (I mean, it's already cooked, this is to soften the carcass and make it easy to remove the bones). That way breast takes less heat. Then I set all the meat aside except what's stuck on the bones, that goes into stock.
And yeah, I make the stock with veggies and herbs I'm NOT eating, then strain, return liquid to pot, add the tougher veggies and dark meat, then later the white meat and softer veggies.
fierywoman
(7,683 posts)Response to mr_lebowski (Original post)
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Response to mr_lebowski (Original post)
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