If you’re foraging for leeks, be sure to follow these five tips for sustainable foraging.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 leeks (use wild ones if available) halved lengthwise and sliced crosswise
- 1.5 to 2 pounds sunchokes, skin on, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 3 cloves garlic, minced
- Salt & pepper
- 2 teaspoons dried or a handful chopped fresh, tarragon
- 2 bay leaves
- 5 cups broth, chicken or vegetable
- Optional: seasonal greens such as arugula, spinach, or dandelion, chopped
- Optional: sautéed chopped mushrooms or bacon for topping
Heat butter and olive oil over medium heat in soup pot. Add the leeks and stir and cook until translucent, about 4 minutes. Add the sunchokes, celery, carrot, and garlic. Season with salt and pepper. Turn heat up to high and sauté for a couple of minutes. Add the tarragon and bay leaves and cook another minute until fragrant. Add the broth and bring to a boil. Reduce heat to low and simmer until vegetables are tender, about 30 minutes.
Remove from heat and discard bay leaves. Reserve about 1/3 of soup in the pot and pour 2/3 into blender and blend until smooth. Add back to pot and stir. If desired, place a handful of greens in the bottom of each soup bowl before ladling in the soup. Add topping if desired and serve.
Find more spring recipes in MyNorth’s recipe guide!
#2016 #Emmet #Cross_Village #Food_&_Drink