Parmesan Puff Pastries from Cannella Kitchen's Hors d' oeuvres

Leek stock adds body to vegan soups and a little depth to rice and pasta.

Rinse the leeks well but unless you downright wash each layer, you’ll probably see a touch of dirt sediment at the bottom of the pot. This is because as leeks grow, dirt is mounded at their base, making the white part of the leek longer.

For this reason, you want to lift the leeks out of the pot. Do not drain them.

Pour most, but not all, of the broth out of the pot and leave the sediment behind.

DETAILS
Makes: 48 + Puffs
Keeps: 3 days
Time: 45 minutes

QUICK LINKS TO OTHER RECIPES

Potato leek soup

INGREDIENTS
Leek Trimmings
Enough Water to submerge the leeks under 1″ of water

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Simmer vegetable broths to 200° for 5 to 10 minutes.
Turn off the heat and cover.
Let steep for 30 minutes as it cools.


NOTES

Don’t over-simmer leeks, the flavor and color does not improve over time.

MENU SUGGESTIONS
You would be hard pressed to find a drink that doesn’t go with this appetizer.