• 12 green tops of leeks
  • 1 head of garlic
  • 1 spanish onion
  • 3 celery sticks
  • 45 ml (3 tbsp) clarified butter or oil
  • Grey sea salt and pepper to taste
  • 3 liters (12 cups) spring water
  • 1 herb bouquet (thyme, bay leaves and parsley)
LeeksFind our bag in yourlocal grocery store


  • Chop vegetables in small pieces. Gently steam green tops of leek and vegetables in clarified butter for approximately 15 minutes with the lid on.
  • Salt, pepper, and add water and herb bouquet; cook for 1 hour (skim if necessary).
  • Filter broth with fine china cap (keep vegetables to use later in a soup or vegetable purée).
  • Clarify broth with egg white and raw vegetables if desired.

Chef's notes