This is a couple of separate elements. I took a bunch of leeks and washed them thoroughly -- sandy little veggies are they -- and then put the green part un chopped up into a pot with 12 cups water and a piece of kombu (optional) and simmered away for 2 hours. Meanwhile in a pan I sauteed the veggies. When I was content the leeks had simmered enough, I removed them and the kombu from the pot, drained them well, and then added my sauteed veggies and brought it up to boiling again, for a few minutes. I made this 2 days before, in the old adage that soup is better the next day. That is an adage, right? Anyway, I hate being rushed at the last minute, so anything I can make ahead, I do.
2 cup celery, sliced
2 cup carrots, sliced
1 bunch of leeks, well washed (leeks can have a lot of dirt between the layers). Slice the 'whites' thinly, and leave the 'greens' in large pieces
4 tbsp coconut oil
4 tsp sea salt
12 cups filtered water
(a 3 x 3 inch piece of kombu)
1. put the leek GREENS in a large pot with 12 cups of boiling water
2. simmer the leek greens for 120 minutes -- and if you want to use it, some a giant kelp leaf, about 3 inches by 3 inches -- KOMBU
3. meanwhile in a large saute pan: saute the celery, carrots, and leeks in the coconut oil with the sea salt until they are happy and sweaty
4. When the stock has finished, take out the leek greens and kombu, and add the sauteed veggies and simmer for 5 minutes
5. taste, and adjust seasoning
6. your broth is now ready!
7. before serving, reheat it with the matza balls in it.
8. put one matza ball in a bowl, ladel soup over it, and garnish generously and foolishly with copious amounts of parsley from your window garden