Wild Garlic, Leek, & Potato Soup
We are listening to a lot of industry talk around the impact of coronavirus on home cooking at 
the moment. Folks are getting into their kitchens to hone existing culinary skills or start learning from scratch.
One initial and unintended consequence of all this shelter-in-place and home-cooking has resulted in a tangible and widespread shortage of yeast and flour. Comfort cooking our way through this pandemic with baked goods and filling our homes with the aroma of freshly baked bread and cookies has been a form of therapy and my kids are regularly getting sticky fingers. Check out their simple slow cooker bread recipe post from last month here.
However, it is possible that like me you’re beginning to run out of steam when it comes to cooking yet another meal. This trend is characterized by an increase in purchases of pre-made foods and sales of frozen pizza are on fire right now!
So I’m turning my attention to fresh produce this week. One of the healthier side effects of the current crisis is a return to the grow your own movement. Victory Gardens, a.k.a community gardens, are reminiscent of The Great War era. However garden plots typically have wait lists, so if you’re keen to grow some greens at home make it a sustainable practice which produces the goods. Container planting doesn’t need a vast garden and keeps things manageable on your deck. I managed a couple of rows of mixed lettuce in rectangular boxes, nasturtium in plant pots, and hot pepper seeds in the laundry! Check out this guide to getting started in the Sun Times.
Our recipe this week focuses on a handful of simple, fresh, seasonal ingredients which are still readily available. We’ve also been foraging for ramps (wild garlic) from the abundant green carpets in our local woodland.
This “king green of spring” (Jessica Reed, @the Guardian, 2015) is also delicious folded into a simple omelette, whizzed up into a bright pesto, or added to our leek and potato soup for a garlicky kick. You can even eat the delicate white flowers and use them to decorate a salad. And finally, In case you didn’t know, last Sunday was National Garlic Day! Fun facts and garlic trivia abound here.
Leek & Potato Soup, with Wild Garlic
Ingredients
- 2 tbsp butter or olive oil
- 3 cups 3 large leeks, chopped
- 1 cup 1 small onion, diced
- 2 tsp 4 cloves garlic - or 2 handfuls wild garlic!
- 3 1/2 cups / 1 1/2lbs /3 medium potatoes, peeled and diced
- 1 Coq Au Vin blend
- 6 cups vegetable broth
- 1/2 cup heavy cream or half and half
Instructions
Pressure Cook
- heat butter or oil in the Instant Pot on sauté function; soften leeks and onion for 3 minutes
- turn off and stir in garlic, potatoes, Coq au Vin blend, broth, and salt
- secure the Instant Pot lid and pressure valve to Sealing
- cook on Manual/Pressure for 6 minutes
- remove lid, stir in the cream, use an immersion blender & blend to a smooth soup
Slow Cook Directions
- heat oil in a skillet, soften leeks and onion for 3 minutes then stir in the garlic
- transfer to the slow cooker
- stir in potatoes, Coq au Vin blend, broth, and salt
- cover and cook on LOW: 6 hours or HIGH: 3
- remove lid, stir in the cream, use an immersion blender & blend to a smooth soup
Author’s Note
We will be supporting Fill a Heart 4 Kids in May.
Zen Moment
Chicago was named after the American Indian Miami-Illinois language word for the wild garlic that grew around Lake Michigan, chicagaoua / shikaakwa
