Leek Broth

• servings: 6 cups

Ingredients

The green parts of 6 to 8 medium leeks (about 1 pound)

1 cup dry white wine

1 tablespoon fresh thyme leaves or 1 teaspoon dried

1 tablespoon black peppercorns

1 teaspoon salt

Directions

Wash the leek tops, rinsing them thoroughly in several changes of water, if necessary, to make sure you get ride of all the grit. If they’re still whole, chop them into 1-inch lengths.

Place the leeks in a stockpot with the wine, thyme, peppercorns, salt and 7 cups of water. Bring the liquid to a boil over high heat, reduce the heat and simmer, partially covered, for 25 minutes. Remove from the heat and let the broth stand 10 minutes.

Pour the broth through a strainer into a bowl or other clean vessel. Use immediately, or let cool and store, refrigerated in a covered container, for up to a week. You can also freeze it and store for 3 months.

Notes

This broth is purposefully underseasoned; if you're using it in place of chicken broth, add salt.