SASS - Leek broth

[Guest guest]

this should really be called " leek greens broth "

 

 

* Exported from MasterCook *

 

Busy Cook's Leek Broth

 

Recipe By :New Vegan Cookbook by Lorna Sass

Serving Size : 0 Preparation Time :0:00

Categories : 2001/08/07 Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups water

or grain or bean cooking liquid

or a combination

a fistful of leek greens (from 3 medium leeks)

trimmed and coarsely chopped

1 Bunch parsley (stems only)

1/2 ounce (1/2 cup loosely packed) dried mushrooms

you can use an inexpensive supermarket brand

1 bay leaf

1/4 teaspoon salt (optional)

1/8 teaspoon black peppercorns

 

1. Combine the ingredients in a large pot and bring to a simmer. Set the cover

slightly off-center to create a 1/4-inch steam vent, and simmer over low heat

until the broth develops a good flavor and color 20 to 30 minutes.

 

2. Cool, then strain through a colander set over a large bowl, pressing down the

vegetables to extract all of the liquid. MAKES ABOUT 5 cups

 

3. Refrigerate in a tightly sealed container for up to 3 days, or freeze in

convenient quantities for up to 3 months.

 

OTHER IDEAS: * Instead of dried mushrooms, substitute a cup or two of chopped

fresh mushrooms or leftover portobello stems. * Toss in a few chopped celery or

fennel stalks, if you have them on hand.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 66 Calories; 1g Fat (7.0% calories from

fat); 3g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 78mg

Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 0 Fat.

 

NOTES : Here's a quick and dandy way to make good use of leek greens, which give

up their mild and pleasing flavor with great dispatch. The broth's taste is

predominantly leek, with a subtle mushroom backdrop. Use it in any recipe that

calls for vegetable broth.

 

Nutr. Assoc. : 0 0 0 0 0 1036 3130 0 0 0 0

 

 

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