I'm a new chatterbox in the forum! As the snow melts around here I can't help but turn my eyes to the mountainside behind the house and think about the great crop of wild leeks that will explode on the forest floor soon. We have used these wild leeks in salads and with ham dinners, but we really would love a good wild leek soup recipe!! Any help out there?

-- woodsbilly (coleenl@penn.com), March 02, 2001

Answers

I know how the Germans I used to know make it: You start with a good beef soup bone, add a chunk of meat if the bone is bare. Boil in about 6-8 cups water for a few hours to make a stock along with simple seasoning such as salt,anything that you like-they added a dash of worshtishire(sic) sauce. Remove the bone and cut the meat into chunks and throw back in, along with potatoe chunks and the cut up leeks.The germans add a handful of caraway seeds too, and these add alot. As far as I can remember that is all; Eat with a big piece of dark pumpernickel or rye bread smeared with butter! Yum!

-- maureenb (firegirl102@hotmail.com), March 03, 2001.

I just make mine with chicken stock, boiling-type potatoes, some parsley, a little celery leaves, a bay leaf, some minced garlic (or garlic powder, whichever you've got), and leeks to taste. If you make it with minimum stock, you can add milk at the end (do not boil) along with the leeks if you like that, I prefer mine with just the chicken stock.

Braised leeks are supposed to be good too.

-- julie f. (rumplefrogskin@excite.com), March 03, 2001.

It isnt a soup recipie but it is good CHILLIE. Take 2 pounds of meat,1 can of rotell tomatoes, 1 pound of cooked pintos, 1 taco seasoning mix package, and lots of leeks to to your taste. Brown the meat (ground or chunks)and pour off any grease mix all the other ingredients together and simmer for an hour or more then enjoy and leave the windows open when u eat it. LOL God Bless and have a GREAT day

-- Charles steen (xbeeman412@aol.com), March 03, 2001.

Many thanks y'all, I'm going to try all of the above, they all sound great! Still aren't any leeks up yet, but I can hardly wait!

-- woodsbilly (coleenl@penn.com), March 03, 2001.

This recipe is from "Ramps: From the Seed to the Weed" by Glen Facemire. It includes several recipes. I have made this several times and it is wonderful. The only thing I do differently is increase the ramps from 1 cup to 4 cups. ^ medium potatoes, 2 small onions, 2tsp salt 1/2 tsp black pepper, 1 cup diced ham, 1 cup chopped ramps, 2 cups milk, 3 tablespoons flour. Peel and dice potatoes and onoins. Cook with 3 cups water, ham, salt, pepper and ramps. Cook until the potatoes are temder. Add milk, bring to boiling point. add thickening, using flour and a little milk. Remove from heat and serve. Remember- use ramps while the bulbs and leaves are tender. You may use dehydrated ramps in place of fresh ramps.

-- Terri Perry (teperry@stargate.net), March 06, 2001.

That should be 6 potatoes.

-- Terri Perry (teperry@stargate.net), March 06, 2001.

Thank you Terri Perry. Gotta try this on too! All the best to you!

-- woodsbilly (coleenl@penn.com), March 06, 2001.