Leek Soup – A note from Lynda

May 27th, 2009 / Comments 0

I wanted to share this email from my friend Lynda Graham-Barber. Lynda lives in the Northeast Kingdom and is a writer, painter, designer, decorator, cook, and friend to all living things.

Leek+soup++Pot+01 Leek Soup   A note from Lynda
Dear Carol,

Yesterday was on one of late spring’s most halcyon, forget-me-not-blue-sky days along the Canadian border and so I set out in search of the elusive wild leek. I knew they were deep in the woods, off the old logging road, lined with foam flower, just east of the sagging barbed-wire property line.

Lynda+ramps Leek Soup   A note from Lynda

I knew because Donald, a neighboring farmer, once told me that over seventy years ago he stuffed his pockets with leeks from this very patch before heading to school. There he shared them with two young women. By the end of the day the trio reeked of the pungent leek; their classmates gave them an understandably wide berth.

Aha, one-half hour into the woods I spotted a patch of the smooth, elongated leaves just beyond a colony of fading Clintonia. Then a bigger cluster, then to the right on a sloping hill towered over by maples and ashes an entire hillside. Everywhere I looked leeks.

Gently I nudged one from its rich, leaf-littered home and took a crispy bite. Savoring the pungent garlicky flavor I made my way slowly across the Village of Leek as a black-throated green warbler trilled from on high.

The leek soup I made was easy and fun. And, of course, I took over a big bowl, sprinkled with crispy bacon, to Donald, who was kind enough to share the location with me. His secret is safe.

Here’s how I made it:

Wild Leek Soup

I fried four slices of bacon until crispy in my stock pot until it was crispy, diced it and put it aside. I sauteed two cups chopped ramps, including the tops, and four diced red potatoes in the rendered bacon fat. When the ramps were tender, I stirred in one heaping tablespoon of flour and cooked another minute before adding two cups of chicken broth. When the potatoes were tender, I added half a cup of heavy cream and heated thoroughly without boiling. After adjusting the salt and pepper, I served the steamy soup topped with crispy bacon. Enough for three.

Lynda

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Leek Soup List

  • 4 slices of bacon
  • 2 c chopped ramps
  • 4 red potatoes
  • 1 heaping T flour
  • 2 c chicken broth
  • 1/2 c heavy cream
  • salt and pepper
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