One of my family's favorite winter dinners is Potato Leek Soup with homemade artisan bread. The recipe calls for a lot of leeks, which leaves me with a counter full of beautiful bright green leek tops. I try to make the most out of each food item I purchase, so I always save my leek tops for making stock. Here's how I do it!
Rise them just as you would the white tender part that gets cooked. Fill a deep bowl with cold water. Roughly chop the leeks and add them to the water. Agitate them a bit with your fingers and then let them sit for 10-20 minutes while you give yourself a manicure. (Just making sure you were paying attention there...) The leeks will float and the dirt will sink to the bottom.
Lift the leeks gently from the water, place them on paper towels, and pat dry.
Look at all the dirt left in the bowl! That definitely doesn't belong in my soup!
Portion the leeks out into several quart sized freezer bags. I always label my bags with a "Use By" date so I don't end up with a freezer full of freezer burned foods. (I have a full sized, stand alone freezer, so I'm pretty comfortable with 1-3 months for most of my frozen foods.)
Next time you are making stock, add a bag of frozen leeks instead of an onion! Leek tops are another valuable "freebie" in my kitchen!
As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!
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