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When buying leeks, look for ones that are straight, firm and intact; the green part should not be dry, yellowed or blemished.
Cut off the root end level with the bulb using a paring knife.
The leek doesn’t have to be too big. It should have a nice balance between green and white. The bigger the diameter, the greater the chance it will be stringy.
Cut off the ends of the leaves. Ideally, keep only one-third green and two-thirds white.
Make a shallow cut all the way down the leek and remove the first leaf. You can also simply pull it off. Sometimes it’s necessary to remove the second leaf as well if it is too *** or damaged.
Split the green part of the leek and open up the leaves. The leek is a root vegetable so it’s normal to find some soil between the leaves.
Wash the leek well in several changes of water, separating the leaves to remove any soil or sand.
Also check to make sure there are no insects.
Separate the green from the white.
Set aside the green parts for soups, to flavor stocks or to clarify a consommé.