Making leek and potato soup, do you use the tops of the leeks?

meritaten

Jojo_the_Tightfisted wrote: »

You mean homemade leek & potato soup isn't supposed to be a beautiful spring green colour?

It is in my house!
but then, I also shout at the TV when chefs discard the lovely green parts of Spring Onions!

Jojo_the_Tightfisted

meritaten wrote: »

It is in my house!
but then, I also shout at the TV when chefs discard the lovely green parts of Spring Onions!

I eat the dark green bit, the mid green goes on the plate.

Same as with cauliflower and broccoli stalks, cabbage leaves and the like - cook's perks and best raw.

floss2

TBH, soups go in the blender or food processor here, so all except the roots are washed thoroughly and sliced before being softened in some olive oil withe the washed unpeeled chopped spuds. I put the roots into the compost heap on the allotment. "Woody" veg are fine when blended Anyway, L&P soup is supposed to be green!!

maman

I can recommend frozen leeks in Farmfoods. Usually £1 per kg but currently on 3 for 2. I think it's a good price compared with fresh and there's no washing, no prepping and no waste.

Chris25

I use the tops too - after a good rinsing - I slice them more finely than the bottom ends.

Lilyplonk

I like to use up the dark green bits in pans of British-style meals ie scouse/shepherd's pie/hotpot etc (not particularly in anything 'mediterranean-style') - I find the colour is exactly what's needed to balance the overall appearance of the 'finished dish'.

gingin_2

Thanks everyone - I now have 7 litres of leek and potato soup (i'm not even that keen on it) with a nice green colour to it and no noticeable difference in taste.

It's been an education :cool:

maddiemay

gingin wrote: »

Thanks everyone - I now have 7 litres of leek and potato soup (i'm not even that keen on it) with a nice green colour to it and no noticeable difference in taste.

It's been an education :cool:

Perhaps try your lovely sounding soup with some HM croutons and/or some grated cheese, you may find you like it better. (I use all the leaves bar the very ends too)

Rainbow82

Yum I love leek and potato soup and always use the top of the leeks but then I also make soup with the broccoli and cauli stalk bits a few ropy carrots, an onion and a potato, and if I'm really skint carrot peelings from Sunday dinner. Tastes fine when boiled with 10p stock cubes and blended down

Darn I'm really craving soup now and it's not on my menu for tonight lol.

Ben84

I'm surprised people discard the green bits as they have lots of good flavour. Just gently fry them all for a while at the beginning in butter or some oil, then cook the soup slowly on a low flame and they're not at all bitter.