“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.”
IngredientsNutrition1 onion, chopped2 slices thick cut bacon, chopped1⁄4 cupwater5 garlic cloves, pressed5 largemushrooms, chopped2 stalkscelery, chopped1 carrot, grated5 potatoes, grated1 1⁄2 cupswild leeks, chopped1 teaspoonthyme1⁄4 whole nutmeg, grated10 cupsbeef stock500 gkielbasa, chopped1 cuphalf-and-half cream1⁄3 cupsour cream
DirectionsPut bacon onions and water into a dutch oven cook till water evaporates an onion is translucent.Add mushrooms and garlic sauté 2 minutes.add celery and sauté 1 minute more.Add stock to cover. Grate in potato and carrot add more stock if necessary. bring to a gentle boil and boil ten minutes.Add leeks and kielbasa. And spices. Cook for 5 minutes more.Take off burner add cream and sour cream. Salt and pepper to taste.
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