Difficulty Level Easy
We finally got the real spring harvest of wild leeks, otherwise known as ramps. We got a small bunch two weeks ago, but yesterday cam the true abundance at the farmers' market. I was delighted to find that there were also had fiddleheads, asparagus and rhubarb there, so there will be a recipes using them soon.
There is something about the first spring produce that drives me to Jamie Kennedy's book Seasons. I've eaten his food in all seasons, but I always associate him with spring vegetables. I found a recipe for Wild Leek Soup with Morels a la Creme, which I adapted a bit, because I didn't have any fresh morels, and because I'm a home cook, not a great chef, so I try to make things simpler for myself. I cut out a step or two, and I ended up using a spoonful of yogurt for the garnish rather than cream.
|1||onion, peeled and sliced|
|1||leek, cleaned and sliced|
|2||Yukon Gold potatoes, peeled and sliced|
|salt and freshly ground black pepper to taste|
|8 cups||chicken or vegetable stock|
|12||wild leeks, cleaned, greens only|
|For the garnish|
|12||wild leeks, whites only, finely diced|
|salt and freshly ground pepper|
|¼ cup||yogurt, or whipped whipping cream|
- Melt butter for the soup and add the onion, leek and potatoes. Gently saute for 5 minutes. Add the bay leaf, seasonings, and stock and simmer, covered for 45 minutes.
- In a separate pot bring water to a boil and cook the wild leek greens in the boiling water for 5 minutes. Squeeze out excess water.
- Add the wild leeks to the rest of the soup. Using a blender or an immersion blender, puree until smooth.
- In a small pan melt butter for garnish and add the white part of the leeks and saute until golden brown.
- Ladle soup into a serving bowl, add a spoonful of yogurt or whipped cream and top with cooked white leeks.
Adapted from Seasons by Jamie Kennedy