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|
Adapted from Seasons by Jamie Kennedy