A sustainable way to use this early spring delicacy. Using just the tops of wild leeks makes a wonderful soup with truffle-like flavours. Thank you springtime forest!
By keeping the bulbs in the ground you can guarantee more for next year!
3-4 cups of finely chopped wild leek tops/leaves*
4 cups chicken, beef or veggie stock
2 cloves garlic, minced (or 1.5 tablespoon of minced wild garlic)
1/2 tsp mustard seed (wild/invasive garlic mustard seed is best!)
himalayan, or sea salt to taste
black pepper to taste
1.5 tsp coconut oil
1.5 tsp butter
(or 3 tsp of duck fat instead of butter and coconut oil)
6 medium sized potatoes, peeled and chopped
1 large carrot, chopped
1 stalk celery chopped
INSTRUCTIONS:
Heat duck fat (or coconut oil), then sauté garlic for 3-5 minutes on medium-high heat. Then add mustard seed and celery, and cook until seeds begin to “pop”. Add butter, let it melt, and then add chopped leek. Sauté 3-5 min, until soft. Add potatoes and carrot, stir for 2 minutes, then add thyme, salt and pepper. Cook for 5-8 minutes, stirring frequently. Add stock, bring to a simmer. Let simmer about 15-20, or until potatoes are soft. Remove from heat and blend with immersion blender until creamy. If too thick, add water until desired consistency is reached. Salt and pepper if needed.
* SUSTAINABLE HARVEST: Leave leek bulbs in the ground. By harvesting the leaves only, you are allowing this delicacy the opportunity to flourish and grow in our forests. Leeks are on the brink of disappearing due to over harvesting and habitat loss.