How to Wash, Cut, and Cook Leeks for a Delicious Carrot Leek Soup
— By Alex Gayton, Assistant EFNEP Coordinator & Social Media Coordinator, Expanded Food Nutrition and Education Program (EFNEP), University of Maine Cooperative Extension
Visit the University of Maine Cooperative Extension’s recipe website for the Carrot Leek Soup recipe.
If you’re reading this and wondering what a leek is, you aren’t alone. I had never cooked with a leek until I tried this recipe. Leeks are a mild and sweet member of the onion family and are commonly used in soups, quiches, and stir-fries. I know buying and using a new vegetable is intimidating, but follow these easy steps for how to prepare and cook with leeks.
Shopping and Storing Leeks
- Buy leeks that have tight, green tops that are not wilted, and the bases should be white. If they are yellowing, then that is a sign they are old.
- Leeks have a shorter shelf life compared to onions. They can be stored for about 1 week in a vegetable crisper drawer in the refrigerator.
How to Cut and Wash Leeks
- Rinse the leek under cold water.
- Cut off the root end and the top dark green leaves. The dark green tops can be saved for making stocks – learn how to make a vegetable stock.
- Remove any damaged outer layers.
- Cut the leek into coins. The thickness depends on what you are using the leeks for. For this soup recipe, I chose to slice them into about ¼ inch coins so they would cook faster.
- Put cut leeks into a bowl of cold water and move them around so that if there is any dirt, it falls to the bottom of the bowl and the cut leeks float to the top and stay separate.
- Once the leeks are clean, scoop the leeks out of the bowl and place them in a strainer or onto a paper towel and pat them dry. Remember, don’t pour the whole bowl of water into a strainer because the dirt is on the bottom.
The hardest part is done, now you’re ready to make the Carrot Leek Soup. This is a pureed soup recipe, so you will need a blender or food processor if you want it to be smooth. If you don’t mind having the soup perfectly smooth, you can also use a potato masher for a similar effect. Personally, I think either way is fine because it will all taste the same. Along with the cut leeks, you will need butter, carrots, potatoes, low-sodium broth, milk, and salt and pepper. Happy cooking! Want more soup inspiration? Read our blog, It’s Soup Time!