Creamy Wild Leek Soup

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Chef’s Note

“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.”

READY IN:

50mins

SERVES:

10

UNITS:

US

IngredientsNutrition

  • 1 onion, chopped
  • 2 slices thick cut bacon, chopped
  • 1⁄4 cupwater
  • 5 garlic cloves, pressed
  • 5 largemushrooms, chopped
  • 2 stalkscelery, chopped
  • 1 carrot, grated
  • 5 potatoes, grated
  • 1 1⁄2 cupswild leeks, chopped
  • 1 teaspoonthyme
  • 1⁄4 whole nutmeg, grated
  • 10 cupsbeef stock
  • 500 gkielbasa, chopped
  • 1 cuphalf-and-half cream
  • 1⁄3 cupsour cream

    • Directions

  • Put 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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