Leek Broth

This flavorful vegan broth makes excellent use of leek tops that might otherwise be discarded or sent to the compost heap. We love to use it as a base for a light soup staring spring vegetables, any puréed vegetable soup or vegan or vegetarian risotto. In addition to using it in dishes designed to be vegan or vegetarian, you can also use it in place of chicken broth in just about any recipe that calls for broth made from the bird.

Once you taste it, you’ll probably think of a thousand other uses for it — and you’ll routinely start saving those leek tops. (Pro tip: They take up less room in the fridge if you slice them or chop them roughly before stowing in a plastic bag. If you wash them at that point, pat them dry before storing and they’ll last longer.) The broth is purposely undersalted, so you can use it in play of low sodium chicken broth in recipes. If you want to use it in place of regular chicken broth, add salt to taste.

Makes about 6 cups.

Ingredients

Leek Broth is a flavorful vegan substitute for chicken broth, made using the otherwise un-usable green parts of leeks.

The green parts of 6 to 8 medium leeks (about 1 pound)

1 cup dry white wine

1 tablespoon fresh thyme leaves or 1 teaspoon dried

1 tablespoon black peppercorns

1 teaspoon salt

Instructions

1. Wash the leek tops, rinsing them thoroughly in several changes of water, if necessary, to make sure you get ride of all the grit. If they’re still whole, chop them into 1-inch lengths.

2. Place the leeks in a stockpot with the wine, thyme, peppercorns, salt and 7 cups of water. Bring the liquid to a boil over high heat, reduce the heat and simmer, partially covered, for 25 minutes. Remove from the heat and let the broth stand 10 minutes.

3. Pour the broth through a strainer into a bowl or other clean vessel. Use immediately, or let cool and store, refrigerated in a covered container, for up to a week. You can also freeze it and store for 3 months.

Leek Broth

Leek Broth

Yield: Makes about 6 cups
Author: Leslie Brenner
This flavorful vegan broth makes excellent use of leek tops that might otherwise be discarded or sent to the compost heap. Once you taste it, you’ll probably think of a thousand uses for it — and you’ll routinely start saving those leek tops. (Pro tip: They take up less room in the fridge if you slice them or chop them roughly before stowing in a plastic bag. If you wash them at that point, pat them dry before storing and they’ll last longer.) The broth is purposely undersalted, so you can use it in play of low sodium chicken broth in recipes. If you want to use it in place of regular chicken broth, add salt to taste.

Ingredients

  • The green parts of 6 to 8 medium leeks (about 1 pound)
  • 1 cup dry white wine
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 tablespoon black peppercorns
  • 1 teaspoon salt

Instructions

  1. Wash the leek tops, rinsing them thoroughly in several changes of water, if necessary, to make sure you get ride of all the grit. If they’re still whole, chop them into 1-inch lengths.
  2. Place the leeks in a stockpot with the wine, thyme, peppercorns, salt and 7 cups of water. Bring the liquid to a boil over high heat, reduce the heat and simmer, partially covered, for 25 minutes. Remove from the heat and let the broth stand 10 minutes.
  3. Pour the broth through a strainer into a bowl or other clean vessel. Use immediately, or let cool and store, refrigerated in a covered container, for up to a week. You can also freeze it and store for 3 months.
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Broth, Ingredients
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