The soup recipe came via Southern Foods online and it was out of this world. So good. After frying them up or eating them in salads, I didn't have a ton left, but I decided to pickle a few jars for later in the year just to try something new. I can't say I've even tried these yet, but they do look really, really good. I'm thinking fishing / hunting camp with some good cheese / crackers and a nice strong IPA.
Potato and Wild Leek (Ramps) Soup
Ingredients:
- 4 to 6 slices bacon
- 4 cups chopped ramps (including green)
- 4 to 5 cups diced red potatoes
- 3 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy cream
- salt and pepper, to taste
Preparation:
In a large skillet or Dutch oven, fry bacon until crispy; set bacon aside. Add ramps and potatoes to the skillet; fry on medium-low heat until ramps are tender. Sprinkle with flour; stir until flour is absorbed. Stir in chicken broth; simmer until potatoes are tender. Stir in the cream and heat thoroughly. Add salt and pepper to taste.
Serves 4 to 6.
Serves 4 to 6.
Pickled Leeks
- 8 cups of leeks bulbs
- 5.5 cups of 5% white vinegar
- 1 cup distilled water
- 2 teaspoons of canning or Kosher salt
- 2 cups sugar
- 8 teaspoons mustard seed
- 4 teaspoons celery seed
- 2 teaspoons coriander seed
- 2 teaspoons hot pepper flakes
Simmer vinegar, water, salt and sugar for 3-minutes before adding the leeks.
Once you`ve simmered for 3-minutes, add the leeks and bring back to a gentle simmer for 5 minutes (start timing once you`r back at a boil). Add into hot sterilized pint jars (leaving a half inch of head space), remove any air bubbles and place in a hot water bath under a full boil for 10 minutes.