So, making a big pot of chicken veggie soup, like I often do on Sundays ... A Leek Question ...

[mr_lebowski]

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]

1. Never mind I thought it was a plumbing question.

[mr_lebowski]

2. ... checks to see if he accidentally posted in the ever-popular DU Plumbing forum ... nt

[whistler162]

23. is that a crack about plumbers

You think they should be the butt of a joke?

[gibraltar72]

24. Leeks.

[ZZenith]

3. I would use them.

There’s nutrition in them there leaves!

[mr_lebowski]

5. Damn homey this already gonna be nutrifical AF ...

I'z asking if they gonna contribute positively to mah flavor profile, you un'estan?

[ZZenith]

8. Flavor, Schmavor.

There’s a pandemic going on! My concern for your immune system outweighs my concern for your tastebuds!

[mr_lebowski]

10. Huh ... immune system, you say?

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]

16. One of many such citations:

”In addition to the nutritional benefits, leeks are also known as a natural remedy to fight a number of illnesses. Leeks have antibacterial, anti-fungal, anti-viral properties and are packed with a number of vitamins, minerals and antioxidants. For this reason, they are consumed around the world for several health benefits and medicinal purposes.“


“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 wife’s kale soup so I don’t want to hear any more whining about flavor.

[mr_lebowski]

18. Now that's what I call 'coming correct' ... like u always do bruddah ...

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]

19. You've obviously never tasted my wife's soup.

[mr_lebowski]

20. I take it it's most definitely NOT a copy of the Tuscan Sausage Kale soup from Olive Garden?

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]

22. Ha! Take out the Tuscan and the Sausage and you have her soup.

Being married to a vegan has its advantages. I guess.

[mr_lebowski]

25. If you took out the Tuscan and Sausage it wouldn't be Tuscan Sausage Soup, would it?

Could probably make a passable version with veggie stock, plant-based sausage & coconut milk I bet!

[OhNo-Really]

28. Just scrub well. Organic leeks can be muddy throughout

So sweet. Leek fan here

[lisa58]

4. I never have....

Used to make a mean potato leek soup and never used the green part

[SeattleVet]

6. We cut up the whole thing and use everything.

Especially in a soup or stew, the leaves usually get nice and tender.

[katusha]

7. you can use all of it

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]

12. So should I cut the leaves real thin and cook 'em with the carrots and such?

They soften up nice after a hour or so low simmer, aka approx the same time it takes carrots to soften?

[katusha]

21. yes more for flavor tho n/t

[LuvLoogie]

9. Depends on how much of the leaves are still on there.

Sometimes they leave them on where they are fanning out, in which case I would trim a good amount.

[mr_lebowski]

11. A good 4" above the thick stock part in this case ... they definitely 'fanning' ...

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]

13. Yes, thin. Especially the thicker green parts...

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]

17. Ooooh, I was thinking of making a little roux with pepper, ghee and flour ...

Perfect opportunity to saute up some of the leaves, right in the roux? I'm thinking yeah!

[yellowdogintexas]

14. what ever you decide about the leaves just be sure you wash them thoroughly

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]

15. Oh, the leaves look like they're dragged through a puddle of mud you kidding me? So LOL yeah! nt

[Ferrets are Cool]

26. It depends.

[Turbineguy]

27. Leeks are great!

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]

29. Just make certain to clean them

carefully (slit open and soak/wash under running water) as they can be full of sand/grit. They are delicious.

[mr_lebowski]

30. Way too late for that, I'm eatin' now!

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]

31. For very tender chicken white meat, have you ever tried poaching the breasts? (There's a Martha

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]

32. That's basically exactly what I do ...

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]

33. Tell mrs lebowski to keep you!