To chop leeks for soup, trim off the tough green part and the root end, then slice the leek lengthwise and cut into half-moons.
Here's a more detailed breakdown:
- Preparation: Begin by placing the leek on a cutting board.
- Trimming:
- Using a sharp knife with a firm grip, cut off the dark green portion of the leek, as it is often tough. You won't be using this part in the soup (according to the reference provided).
- Trim off the root end, leaving only the white and light green parts.
- Slicing: Cut the remaining leek in half lengthwise.
- Chopping: Slice the leek halves into half-moons or desired thickness for your soup.
