A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Tuesday, August 14, 2007

Leek and Shallot broth

2 pounds leeks (weigh before trimming) – cut of the tough green tops off of the leeks about 3-4”. Slice the leeks in quarters lengthwise then slice off the brown root. – You will need about 3 large leeks. Soak the leeks in water to remove any hidden dirt.

Once soaked, thinly slice the leeks
1 pound of shallots, peeled and thinly sliced
1 Tablespoon of olive oil
½ teaspoon kosher salt
¼ teaspoon fresh pepper
1/3 cup sherry
1 Quart chicken stock
1 Quart water

Place the olive oil in a large Dutch oven or stockpot (I an using a 7 quart). Turn heat to Medium High. Once oil is warm add in the leeks, shallots, salt and pepper. Reduce heat to medium. Cook 15 minutes stirring occasionally. Add in the sherry, turn heat to high and reduce liquid for 1 minute. Add in the chicken stock and water. Bring mixture to a boil. Once boiling, lower heat to medium low and simmer for 20 minutes.

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