chunky wild leek and potato soup

I love watching the wildflower emerge every spring in the wooded trails in my area. It’s a game to see if I can remember all their names.

But before the flowers…there are wild leeks or ramps. It’s a ritual to make at least one pot of leek and potato soup each spring with freshly foraged ramps. If you’ve done this before, you’ll know you need to harvest them with a heavy duty trowel. They do not give up the earth easily.

This year I tried a Jamie Oliver recipe for the soup. I sautéed leeks, carrots and onions in a combination of butter and oil. Added in baby potatoes cut in cubes, simmered it all in a mix of veggie and chicken stock. Then finished it off with a rough blend, some cream, salt and pepper, and lemon juice. And feta.

Thank you nature for the great things you grow.

CJR

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s