Wild Leek Soup From: rosschmidt@ica.net
Date: Mon, 14 May 2001 10:21:59 -0400
Subject: [BANAT-L] Wild leek soup
To: Banat-l@rootsweb.com


Just returned from the wildly green Black Forest with a stop at the famous 350 year old Restaurant and Cooking School of Sonnhalde in the little Wiesen Valley with their recipe of the unforgettable wild leek soup by their chef Roser-Schneider specifically for you:

1 green onion
1/2 litre (2 cups) of soup stock
60 g unsalted butter
3 level tbsp of flour
1 tbsp light sour crème
1 cup whipped crème, 1/2 of it beaten stiff
about 8 wild leek leaves - at this moment in season in the Ontario woods
1 bunch of fresh parsley leaves
salt, Worcestershire

For decoration:
4 tbsp whipped whipping crème
4 small wild leeks leaves
freshly boiled asparagus peaces, preferably white asparagus - also just in
season in Ontario

1) Chop the green onion in small pieces, simmer it in a little bit of the butter until glass-like looking. Add the soup stock and the half of the fluid wheeping crème and bring to a boil.

2) Fry the flour in 20 g of the butter and add it to the soup. Add the spices and let it simmer for 10 minutes.

3) Chop the wild leek very tiny, as well as the parsley leaves, put it through the blender together with the soup and the rest of the butter.

4) Return everything back to the soup pot and bring to a short simmer with the rest of the whipped crème.

Divide the asparagus peaces on four plates, pour over it the green soup and decorate it with small drops of whipped whipping crème as well as with one of the small wild leek leaves.

It tastes divine!!