Leek Soup

Leeks spring up in almost all parts of the country simultaneously, without being coaxed. The lowly leek is not just wild garlic; it is a scallion of distinction. This is a good recipe for when you bring home a bunch from the woods and don't know what to do with them.

Rogation days, such as April 25, are an appropriate day for this soup.

Leeks are associated with St. David of Wales on March 1.

DIRECTIONS

Clean and wash the leeks and cut them into small pieces. Melt the butter in the bottom of a large saucepan. Slowly braise the leeks in butter, add onions cut into rings. Add stock or water, salt and boil until the vegetables are soft. Pass everything through a sieve and return it to pan. Bring to a boil and all the peeled potatoes, diced small. When these are tender, add a little sour cream or buttermilk.

Recipe Source: Family Liturgical Customs No. 4: Easter by Ethel Marbach, Abbey Press Publishing Division, St. Meinrad, Indiana, 1964

    INGREDIENTS

  • 1 pound leeks
  • 2 large onions
  • 2 ounces butter
  • 4 Tablespoons sour cream or buttermilk
  • 2 pints stock or water
  • 8 ounces potatoes
  • salt

    • Details

  • Prep Time: 1 hour
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

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