Leek stock: Celebrating in-season British leeks

(4.8/5)

Servings

1 litre of stock

Ingredients

1 tbsp of rapeseed oil

2 tbsp of vegan margarine

1 small onion, finely sliced

Leek leaves, finely sliced – about 6 tbsp

1 stick celery, finely sliced

1 medium carrot, finely sliced

1 clove garlic, halved

Water

2 bay leaves

4 sprigs of fresh thyme

Small handful of fresh parsley

1/2 tsp crushed black peppercorns

1. In a large saucepan heat the oil and margarine over a low heat.

2. Add all the chopped vegetables and cook gently until they have sweated down, and starting to colour – approximately 10 minutes

3. Add enough water to just cover the vegetables by a few centimetres.

4. Bring to the boil then, using a ladle, remove the top layer of scum which rises to the top of the pan

5. Turn down the heat to a very low simmer.

6. Add bay leaves, thyme, parsley and the crushed peppercorns.

7. Gently simmer on the lowest heat for approximately one hour. Top up with water if it is getting too dry at any point.

8. You can keep the stock for 3–5 days in the fridge, or freeze it for up to 6 months.

Soups and Salads