The rain and the cool weather has its blessings. The rain is giving the ground the much needed moisture we didn’t receive all last spring and summer. I really noticed it this year with the wild leeks. They are growing “gang busters” and to me they are a delicious spring jewel. When I start using the leeks in recipes, it is the true arrival of spring and the beginning excitement of the gardening season.
When digging the wild leeks, just take a few from each patch, you want them there for the next year. We have been digging from the same patches for over 30 years in our maple bush.
Wild Leek and Potato Soup
Usually, when I make this soup I don’t measure. I just add until it looks right; onions, wild leeks, potatoes, water and 35% cream at the end. The recipe is a guide so you can change it to your “flavour.” I didn’t add any stock because the leek flavour is enough.
2 tbsp butter
1 medium onion chopped
3 cups chopped wild leeks
2 cups peeled, chopped potatoes
6 cups water
2/3 cup 10% or 35% cream
Salt and pepper to taste
In a large pot, melt butter over medium-low heat; add the chopped onion and sauté until lightly brown. Add the leeks and cook stirring occasionally, until wilted and tender, about 5 minutes.
Stir in the potato and salt. Add the water; bring to a boil. Reduce heat and simmer, covered, until potato is tender, about 30 minutes. Let cool for 15 minutes.
Using a blender or an immersion blender, puree the soup until it is smooth. Add the cream and gently reheat the soup. Add more salt and pepper to taste.
Breakfast Casserole with Sausage and Leeks
You can put this casserole together the night before and then bake in the morning for breakfast. You can also make it for lunch or dinner and serve it with a salad. The recipe calls for breakfast sausage but I used sausage that was made locally from our farmers.
1 pound breakfast sausage
1 Tbsp oil
1 small onion, chopped
2 cups chopped wild leeks
6 large eggs
2 cups milk
1 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
4 slices hearty whole grain bread, cut into small pieces
2 cups extra old shredded cheese or a mixture of your favourite cheese, 8 ounces
1. Cook the sausage, drain and set aside to cool. When cool enough to handle cut the sausage into bite size pieces.
2. Saute the chopped onion until soft. Add the leeks until they are softened and wilted. Set aside.
3. Whisk together the eggs, milk, leeks, onion, dry mustard, salt and pepper.
4. Grease a 9×13-inch pan and pre-heat the oven to 350°F.
5. Spread the bread pieces, evenly in the baking dish. Add the sausage pieces on top and then the shredded cheese. Pour the egg mixture evenly over the bread and pat gently.
6. Bake the casserole for 40 to 45 minutes, or until a clean knife inserted into the center of the casserole comes out clean.
***Add thinly sliced tomatoes just before baking.