Ingredients
- 1 Medium Leek Sliced and cleaned (see below)
- 3 Cloves Garlic Finely chopped
- 1 Tblsp. Olive Oil
- 4 Sprigs Fresh Thyme
- 2 Sprigs Fresh rosemary
- 1 Box Vegetable or Chicken Stock
Servings:
Instructions
- Chop off the root and and the dark green top of the leek. Cut it in half lengthwise then slice thinly into half moons. Place the pieces in a bowl of cold water and let them sit for 5 – 10 minutes without disturbing them. Carefully scoop the pieces out with a slotted spoon and drain on paper towels.
- Heat the olive oil in a large soup pot over medium low heat. Add the leeks, garlic and herb sprigs (count them). Sweat until the leeks are very soft and the garlic is fragrant.
- Pour in the box of stock and stir to combine everything. Bring to a boil. reduce the heat to low, cover and simmer for 45 minutes or so. The stock should smell wonderful and the herb stems should be bare of their leaves.
- Remove the pot from the heat and fish out the herb stems. Make sure you have the same number of stems you put in (your immersion blender will thank you).
- Using an immersion blender process the stock until it is smooth (how smooth is up to you and there will be some herb flecks)
- Your “bulked up” stock is ready to use in your recipe.
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