But what's the one vegetable that all cooks always throw away half to three-quarters of?
Leeks, of course. The green stalks are tough and inedible and recipes always specify, 'white and light green parts only'.
So after making this soup, just to see what would happen and with nothing to lose, I threw the leftover leek stalks into a pot along the leftover peels from a russet potato.
The result? A lovely, sweetish, onionish stock.
And absolutely no waste.
NO WASTE LEEK STOCK
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Hands-on time: 5 minutes
Time to table: 1 hour
Made 4 cups
8 cups water
Peelings from a potato (optional, I suspect)
'Green parts' from 5 leeks, roughly chopped
Start the water to bring to a boil. Add the potato peels and leeks and bring to a boil. Cover and let simmer for about 45 minutes.