Creamy Wild Leek Soup
A nice spring treat. This recipe uses leaves only. A wild leek takes 7 years to reproduce over harvesting has been a problem in many areas.
Ingredients
10 serv.- onion, chopped↗1
- slices thick cut bacon, chopped↗2
- cup water↗1⁄4
- garlic cloves, pressed↗5
- large mushrooms, chopped↗5
- stalks celery, chopped↗2
- carrot, grated↗1
- potatoes, grated↗5
- cups wild leeks, chopped↗1 1⁄2
- teaspoon thyme↗1
- whole nutmeg, grated↗1⁄4
- cups beef stock↗10
- g kielbasa, chopped↗500
- cup half-and-half cream↗1
- cup sour cream↗1⁄3
Step-by-step instructions
- 1
Put bacon onions and water into a dutch oven cook till water evaporates an onion is translucent.
- 2
Add mushrooms and garlic sauté 2 minutes.
- 3
add celery and sauté 1 minute more.
- 4
Add stock to cover. Grate in potato and carrot add more stock if necessary. bring to a gentle boil and boil ten minutes.
- 5
Add leeks and kielbasa. And spices. Cook for 5 minutes more.
- 6
Take off burner add cream and sour cream. Salt and pepper to taste.
Source: food.com
Original recipe ↗
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