Potato, Wild Leek and Chicken Soup

This is another recipe with a wild leek delicate flavor.



POTATO, WILD LEEK AND CHICKEN SOUP

Makes 6 servings.


40                          Ramps (wild leeks), roots trimmed and bulbs sliced
2 tablespoons        Butter

2 tablespoons        Olive oil

Potato, Wild Leek and Chicken Soup

2 pounds               Potatoes, (not russets) cubed
1 quart                   Chicken Broth
6 ounces                Creme fraiche (I use Vermont Creamery)
1 cup                     Milk, whole
2                            Breast chicken, sliced
2 tablespoons        Thyme, freshly chopped
                              Salt and black pepper

1. Slice the bulbs into 1/2 inch slices.
2. Heat the butter and olive oil in a large pot, medium heat. Add the ramp bulbs and cook, stirring occasionally, until they start soften, about 5 to 8 minutes.
3. Add the potatoes and chicken stock and then bring to a boil, then lower heat and simmer, partially covered, for about 30 minutes.
4. Remove from heat. Puree the potatoes in the pot with an immersion blender.
5. Add the creme fraiche and chicken. Simmer for to 5 minutes.
6. Add the milk and thyme, heat until hot, season to taste with salt and pepper, and then serve.

I USE ONLY MY LEFT HAND !!!