How to cut leeks for chicken soup?

Cutting up leeks can be a little intimidating, but the most important thing to remember is to cut off the root end. You can see where the root began when you cut the leek in half lengthwise. Don’t discard the root end of the leek as it can contain a lot of nutrients and flavor. Remove the greenish-white part of the leek and then cut the leek into one-inch pieces.

How to cut leeks for chowder?

leeks are usually cut into thin, uniform pieces, about 2-3 inches long. If your leeks are larger than that, cut off the root end and the green top. Trim the root end and the dry outer part of the green leaves. You can also cut the leeks lengthwise into quarters before cutting them into sections.

How to cut long leeks for chicken soup?

If you plan to use leeks for chicken soup, the best way to cut them is to cut off both ends and then, using a sharp chef’s knife, cut the leek in half lengthwise. You can then hold each half over a bowl and cut off the roots and the leaves. Finally, cut each half into several thin strips.

How to cut leeks for soup?

To cut off the green ends, first make a small, lengthwise cut along the root end of the leek. Then, using a knife, cut the leek into quarters lengthwise. Next, cut off the root end of each leek quarter and remove the tough, dry outer layer. Finally, cut the remaining leeks into 1-inch pieces.

How to cut leeks for soup recipe?

First, you will want to cut off the roots of the leek. This will help to clean out any dirt that might be lurking in between the layers of the leek. You will also want to cut off the green and part of the white of the leek. This will be the heart of the leek. You should be left with a bulb about two or three inches long.