for Potato & leek soup -do you use only the white part of leek? recipe doesn't say.?

Answer 1

I usually use about one inch of the green just above the white part. I also puree the soup in my blender to give it a smooth consistency.

Answer 2

The green part of the leek is very good. Just be sure you get all the sand out of any leek before using it. I cut the leek into slices, then halve the slices and submerge in a bowl of cold water for an hour or so to get rid of the grit.

Answer 3

Yes,remove them.
Potato & Leek Soup
3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 T each chopped celery and shallots
1/8 teaspoon celery seed
parsley to garnish

Peel and quarter the potatoes.
Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons.

Answer 4

I usually use all of the leek - except about the last 1/2" to 1" - the roots.

Answer 5

most of my recipes calling for leeks use the white and pale green portions only. Don't forget to wash the grit out from between the layers!

Answer 6

if you want a pure white soup do not use the green -- & use only white pepper or you will have specks -- otherwise yes -- use the entire leak above the root including green.....