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In article >,
(Victor Sack) wrote:
> Bear's leeks (AKA Allium ursinum, Bärlauch, ail des ours, cheremsha,
> wild garlic, etc.) are here at last, for few weeks at least.
>
> On Saturday, I scored a few nice, large bunches at the market and
> decided to make a simple soup. I had some dried ceps (porcini, boletus
> edulis) soaking, intending to make a mushroom-barley soup (sans meat, of
> course, as it would be a waste of porcini), but made a light mushroom
> broth with parsley and parsnip roots, and celery stalks instead and
> cooked some cubed potatoes in it. Meanwhile, I rinsed the bear's leek
> leaves, let them quickly wilt in some hot clarified butter, added the
> mushroom broth with just the potatoes left in, pepper, salt and allspice
> and brought it not quite to the boil. The soup was very tasty indeed
> and we ate the lot. The less you cook bear's garlic, the better it
> retains its wonderful garlicky flavour.
>
> Victor
Sounds good! Crackers with the soup? "-)
--
-Barb, <http://www.jamlady.eboard.com> Cam Ranh Bay food added 4-8-05.
Sam I Am! updated 4-9-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
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