Leek Broth

Original recipe by: Leslie Brenner

This flavorful vegan broth makes excellent use of leek tops that might otherwise be discarded or sent to the compost heap. I love to use it as a base for a light soup starring spring vegetables, any puréed vegetable soup or vegan or vegetarian risotto. In addition to using it in dishes designed to be vegan or vegetarian, you can also use it in place of chicken broth in just about any recipe that calls for broth made from the bird.

Once you taste it, you’ll probably think of a thousand other uses for it — and you’ll routinely start saving those leek tops. (Pro tip: They take up less room in the fridge if you slice them or chop them roughly before stowing in a plastic bag. If you wash them at that point, pat them dry before storing and they’ll last longer.) The broth is purposely undersalted, so you can use it in place of low sodium chicken broth in recipes. If you want to use it in place …