Spring Wild Leek Soup

The following recipe reflects the food you will or have experienced as a guest of the Noth Fork Mountain Inn. For a list of recipes, click here.

Ingredients

• 2 Pounds of large Sweet Onions, finely chopped
• 3 cups of Ramps, finely chopped
• 3 Tablespoons of Butter
• 2 Tablespoons of olive oil
• 8 Large Garlic Cloves
• 1 cup of Dry White Burgundy of White Bordeaux
• 7 cups of Organic Chicken Broth
• 1 1/2 Tablespoon of Bitters
• Salt
• Pepper

Preparation

• In a kettle, cook the onions and ramps in butter and the olive oil over medium heat stirring occasionally for 20-25 minutes or until they are soft.
• Add garlic and cook the mixture for 3 minutes.
• Stir in the White Burgundy and boil the mixture until most of the liquid is evaporated.
• Add the broth, the bitters, salt and pepper to taste and simmer soup for 5 minutes.

This soup may be made up to 2 days in advance.  Keep covered and chilled.  Reheat when ready to serve.

Yield 12 cups

Easier versions of the wild leek recipe would allow substitution of Green onions for the ramps, and any dry white wine such as Chardonnay will do nicely.  Skipping the bitters makes this very easy.