Advanced Video: Clean the leeks (and a recipe)

How wonderful to be like them in a recipe, leeks can often be a real pain to clean.

A member of the onion family, leeks look like large green onions with a rod or thick base. Since the white part of the base is very popular in the kitchen, the pile of dirt farmers around the leeks for sun protection, which grows as a white leek.

Unfortunately, a lot of dirt and dust that ends between layers of leeks, how they grow.

To clean a leek, peel and discard the old outer leaves and cut the leeks dark green leaves and base, reserving all white and light green base. Cut off the root end, then cut in half length leeks. Rinse with cold water leeks to ease the feeling between the layers and remove dirt or sand. Finally, cut and use as you wish.

Rinse in a colander under cold water. Just to make sure everything is very clean.

The kitchen is fun - at least it should be! No matter how long you've been in the kitchen, there is always something new to learn, whether to save a simple twist on an old technique or a helpful tip time and energy. In this series of short videos show a variety of cooking tips, including how to be a chef knife for maximum control and how to use a spoon, keep peel fresh ginger. If you equipment, cooking tips or questions you would like me to explore, leave a comment or shoot me an e-mail to noelle.carter@latimes .

Salmon soup ROBIN

Note: adapted by Robin Restaurant in Cambria, California.

1/4 cup salted butter
1 cup sliced ​​leeks
1 cup white mushrooms, sliced
1 tablespoon chopped garlic
2 3/4 cups (22 ounces) clam juice
2 cups chopped tomatoes
1/4 cup chopped parsley
Chopped 1 tbsp fresh dill, and branches to garnish
1/2 teaspoon salt
1/4 teaspoon pepper
Diced (taken from bones and cut into 1/2 inch cubes) 2 cups fresh salmon, about 1 1/2 pounds
2 tablespoons flour
2 cups cream

1. Heat a heavy saucepan over medium heat until hot. Add the butter and when melted, add the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.

2. Add the clam juice, chopped tomatoes, chopped parsley and dill, and season with salt and pepper. Bring to a boil, then the salmon. Continue cooking over low heat until salmon by, boiled for 3 to 5 minutes.

3. While the soup is cooking, add the flour into the cream in a small bowl. Gradually cream soup when the salmon is cooked. Continue to simmer until thick, about 5 minutes.

4. Pour. The soup into bowls and serve garnished with dill

Per serving: 475 calories; 21 g protein; 10 grams of carbohydrates; 2 grams of fiber; 40 g fat; 20 grams of saturated fat; 147 mg. Cholesterol; 4 grams of sugar; 535 mg. Sodium.

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