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 !!!

Spring is Special

 Ramps are the very first of the spring vegetables.  According to the cook in Saveur Cooks, Authentic American by the editors of Saveur Magazine, ramps are wild leeks, with pungent bulbs and leaf-shaped shoots. Ramp season is short, from mid-April to early May.  I visit the big smiling African-American vendor with with ramps and bacon from Barrita and Jeff Shanks from Seven Bridges Farm, Lima, NY.


RAMPS WITH BACON

Ramps with Bacon

2 lbs.                      Ramps
1/2 lb.                    Sliced bacon
                              Salt and freshly ground black pepper

1. First clean the ramps. The outer skin peels off and then you must trim off the roots. Gently rinse away any dirt clinging to the bulbs or leaves. Slice the bulbs from the leaves. Rough cut the leaves.
2. Fry bacon in a large cast-iron skillet over medium heat, turning a few times, until crisp and golden brown, about 5 minutes.
3. Add ramp bulbs and leaves, still cooking over medium heat, stirring frequently, until bulbs are soft, about 10 minutes.
4. Season to taste with salt and pepper.

I USE ONLY MY LEFT HAND !!!