ingredients

1 pound wild leeks, washed
½ onion, thinly sliced
¼ tsp white pepper
½ tsp salt
2 Tbs Pristine cold pressed canola oil
¹∕³ cup Cave Spring reisling
725ml Canada’s Own™ Vegetable Stock or Chicken Stock
¼ cup grated Glengary Laankaster Cheese
2 Tbs Organic Meadow unsalted butter
2 Tbs creme fraiche

Shopping List

Wild Leek Soup Recipe

1 pound wild leeks, washed
½ onion, thinly sliced
¼ tsp white pepper
½ tsp salt
2 Tbs Pristine cold pressed canola oil
¹∕³ cup Cave Spring reisling
725ml Canada’s Own™ Vegetable Stock or Chicken Stock
¼ cup grated Glengary Laankaster Cheese
2 Tbs Organic Meadow unsalted butter
2 Tbs creme fraiche

Print Friendly

directions

Method:

Remove green leaves from the wild leeks and roughly chop greens and set aside, then thinly slice the ramp bulbs and pink stems.

Sweat the bulbs, onion, pepper, and salt in oil in a large pan over medium heat, stirring occasionally, for 6-8 minutes.

Add reisling wine and bring to a boil over high heat, stirring occasionally, until all liquid is gone, then add broth.

Simmer 20 minutes until onions are soft. Stir in greens and boil for one minute.

Puree soup in a blender, in batches, until very smooth.

Return soup to pot and reheat. Stir in cheese and butter with a whisk until smooth. Serve in warm bowls and garnish with creme fraiche.

Garnish each bowl with a fresh wild leek and serve immediately.

Yield: 6 portions

Print Friendly