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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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When leeks are perfect for picking in my area, I start making this hearty soup. We pick as many wild leeks as we can find, and I freeze what we don't use immediately to try and stretch the season.Cecilia Chynoweth, Hamilton, Ontario Ingredients:
6 wild leeks |
1 medium onion, thinly sliced |
1/4 cup butter, cubed |
6 medium potatoes, peeled and sliced |
6 cups chicken broth |
1/2 cup minced fresh parsley |
1 egg yolk, beaten |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
pinch ground nutmeg |
2 cups half-and-half cream |
4 bacon strips, cooked and crumbled |
Directions:
1. Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon. Yield: 12 servings (3 quarts).
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