Creamed wild leek soup
This is a fabulous rich soup. I used 'only' 20 wild leeks but you could do with a bit more or less of course.
Ingredients: 20 wild leeks bulbs, halved lengthwise finely chop the wild leek leaves 3 Tbs butter 3 Tbs flour 2 cups chicken or vegetable broth 1 egg yolk 1/2 cup heavy cream or milk Salt and pepper Directions: Cut 20 wild leek bulbs lengthwise and finely chop the leaves. Set aside the chopped leaves of 5 wild leeks. Sauté wild leek bulbs and chopped leaves (without the reserved chopped leaves) in butter over low heat. After about 5 minutes or until tender, stir in flour and mix well. Slowly whisk in 2 cups of broth and simmer 20 minutes, stirring occasionally. Whisk together egg yolk and 1/2 cup cream until blended Slowly whisk mixture into soup, a little at a time, then raise heat and bring to a near boil. Stir until thickened. Add Salt and pepper to taste. Garnish with the reserved wild leek leaves. Optional: You can also whip extra cream and add a spoonful to each serving and then garnish with chopped up leaves. Serves 4. or two big servings. |
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