JOE, a question about your Asparagus Veloute recipe...

M

michael-in-phoenix

Well-known member
...Would you use the entire leek, or just the white-to-white-with-slightly-green parts?

Plan to make it today to use up a bunch of asparagus trimmings.

Thanks,

Michael

 
I use just the tender parts, but someone replied that she saw a similar recipe that called for

the entire leaves. I don't think you can go wrong either way, as long as you use a food mill to strain out all the fiber.

 
i've done this with no leeks and...

evaporated skim milk or fat free h&h to make a cream soup.

next time i'll definitely add the leeks.

 
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