So, if you're one of those who barely bought a bunch of leeks, cut the green and throw it away (or better, with compost), the waste is over today.
car the green leek is eaten. We will still avoid getting dressed, you're right, white is better, but in a soup it does it completely!
If you are not cooking leek vegetables the same day as the clear ones, do not hesitate to store them for up to 4 to 5 days in the refrigerator. Packed in a slightly damp cloth or in a vegetable storage box, they will maintain their freshness.
My little recipe of the day even suggests that you go further in recycling leftovers: to make my green leek soup and give it a little softness, I added two potatoes, already cooked from a raclette, as if to my little gratins. Practical, right?
But if you don't have leftover potatoes, add raw to the cubed cooking water and increase the cooking time by 5 minutes.
If you have a food processor, feel free to use it for this recipe using soup mode. For my part, I used my super blender, it has the power to reduce all vegetables to an ultra velvety soup, without abusing the amount of cream added.
Empty fridge # 02: velvety leek green
The green stalks of a handful of leeks
2 cooked potatoes
1/2 cube of vegetable stock
2 tablespoons thick cream
Rinse the leek leaves, cut into sections. Peel potatoes.
Pour everything into a saucepan, cover with water and add the bouillon cube.
Leave to cook for 20 minutes and then mix in the blender or blender for a long time so that no more leek fibers remain.
Add the cream, salt and pepper, then add some grated nutmeg. Mix again and serve.