Taking A Wild Leek

HUMBOLDT STREET, Brooklyn: A pal of mine has a cabin upstate, in Delaware County near Walton, and foraged these wild leeks in the woods around his place. I thought this was just about the best thing to happen to me all week. I got a little carried away photographing them.

I made potato leeeeeeek soup. It was very tasty and pretty simple. Here is what I did:

Clean and chop the leaks, don’t include the leafy greens, just the white to light green bottom half. This is all I got out of all that big bunch!

Make or buy veggie stock. I just boiled down about 3 cups of chopped scraps I had been saving in the freezer along with all the leek head cutoffs with 6 cups of water. Let it boil for a while, I actually started this going first before cleaning the leeks.

Meanwhile in a deep fry pan melt 4 tablespoons earth balance buttery spread on medium high and saute the leeks, one finely chopped onion and sliced 10 -12 small new or fingerling potatoes (mine were a mix of red and white.) Be careful not to brown anything, keep stirring until everything is evenly coated in butter. Add the stock to all this and cover on low, simmering until the potatoes are cooked through, 20 – 30 minutes. Season to taste with salt and pepper.

Remove from heat and ladle into a food processor or blender being careful not to overfill. Puree in batches and and return to pan on low for one last season to taste. This served three people, and we garnished with sour cream. I was so excited to eat it I forgot to take the “beauty shot” of it all prepared to be eaten, so here’s one in progress…

It doesn’t look that great without being severely styled, considering it’s just mush, really. But man, it was delicious! Give it a try!


One Response to “Taking A Wild Leek”

  1. jessica Says:

    mmmm…..sounds delicious! wish i was there to enjoy. and say hello.

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