green again! wild leek soup

wild leek soup
I'm feeling a little bit green again, It is partly to do with the fact that I have been doing a bit of less-than-intrepid foraging in my back garden for the past month or so, but also because of the unseasonably damp weather conditions here in England.

I mean to say - a hail storm in May? Monsoon conditions in London again? Just like last year, it has started to rain; this does not bode well for the summer. But at least I can take my mind off things and ease my sustainable conscience (as well as reducing food miles), by making a thrifty soup from a
deliciously dark home-made and very wobbly chicken stock (made from last Sunday's roast chicken carcass) and my foraged wild leeks. 

This really is a heart-warming soup, which served with freshly baked sourdough bread was the perfect antidote to my bad weather blues.


wild leek flowers

Serves 4
Skill level: Easy

ingredients: 

2 tbsp olive oil
a knob of butter
2 x shallots, finely chopped
1 x medium potato, diced
2 x tomatoes, de-seeded and roughly chopped
1 litre stock (use a good quality vegetable or chicken stock)
a large bunch of wild leek leaves, roughly chopped (separate out the stalks from the leaves; keep aside any flowers, for decoration)
a splash of white wine, sherry or vermouth
salt and freshly ground black pepper

directions:

  1. Heat the oil and butter in a large saucepan. Add the shallots, stir to coat and cook over a low heat until the shallots have softened, but not coloured. Stir occasionally to ensure that the shallots don't catch or colour. (This may take up to 20 minutes!)
  2. After 10 minutes, add the diced potato and stir to ensure that it is well mixed in. Continue to cook gently for 5 minutes.
  3. Add the chopped tomatoes and stock and then bring to the boil. Cover and reduce to a simmer. Simmer for about 10 minutes before adding the wild leek stalks. Simmer for 5 minutes before adding the wild leek leaves. Continue to simmer for another 3 to 5 minutes.
  4. Set aside to cool before liquidising. You may have read my thoughts on this before but essentially do not try to blend when hot, as this can be dangerous, particularly if using a jug blender. A combination of hot soup, a build-up of steam and vibration, can cause the hot liquid to explode out of the blender. Safer to let it cool a little!) 
  5. Season to taste and gently reheat with a splash of white wine, sherry or vermouth.
  6. Serve, topped with a few wild leek flowers and loads of fresh crusty bread.

tip:


6 comments:

belleau kitchen said...

I'm desperate to hind down wild leek. I'd love to know what the flavour is like. Recipe sounds good. Looking forward to making lots of soups over the next few weeks!

Junglefrog said...

Yes well maybe not hailstorms but the weather has been ridiculous here as well so I am totally in the mood for a delicious soup. Love the idea of using wild leeks although I have never seen them around here!

Petra said...

I am so jealous about your wild leek! The soup looks lovely and today is another "perfect soup" day!

Marmaduke Scarlet said...

Dom - couldn't agree more. I am definitely in soup mode. Was pottering in the garden early this morning and I suspect my red chard has bolted overnight - 5 feet high and looking slightly sinister. Perfect for soup!

Marmaduke Scarlet said...

Simone - I think wild leeks originally came from Spain and worked their way up from the south west of England! I'd be interested to know if you have something similar in the Netherlands!

Marmaduke Scarlet said...

Hi Petra - I have a feeling that every day could be a soup day! It's odd though - my wild leeks are still going strong (must be the wretched weather!)