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Wild Leek with Asparagus and Sorrel Soup
I've bought two pounds of wild leeks over the past week, so I've beem using them in pretty much everything I make. I've been varying the recipes, so my family is less aware of the amount of wild leeks they are consuming, and it seems to be working - no complaints about overkill yet. Now I have some fiddleheads and asparagus to toss into the spring mix as well.
I wanted to make a really light, simple soup, so I kept the ingredients to a mimimum and I left out the cream I made in my wild leek soup last year. I was so excited to see my sorrel return so early in the season, I just had to go out and pick some of it for this soup as well. I added an egg thinking it would give it a bit of body, but even though I tempered it, the egg still cooked and broke apart. Ah well, good thing my husband loves strachiatelli.
INGREDIENTS
| 1 tbsp | olive oil |
| 1/2 bunch | wild leeks |
| 1 clove | garlic, minced |
| 4 or 5 stalks | asparagus, woody endy removed and broken into bite sized pieces |
| 2 sprigs | fresh thyme |
| 6 cups | chicken or vegetable stock |
| 5 or 6 sorrel | leaves, chopped |
| 1 tbsp | lemon juice |
| Salt and pepper to taste | |
| 1 | egg, lightly beaten |
PREPARATION:
- In a large pot heat oil until shimmering. Add leeks and garlic and cook, stirring occasionally until leeks are almost tender, about 5 minutes.
- Add the asparagus, thyme and stock and bring to a boil. Reduce heat and simmer until asparagus is almost tender, about 5 minutes. Add sorrel leaves, lemon juice and salt and pepper.
- In a small bowl beat the egg just enough to break it. Ladle some of the hot soup into the bowl, whisking constantly to keep the egg from cooking. Pour the egg and stock into the pot, whisking constantly. Taste for salt and pepper and serve immediately.
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