"Sheldon" > wrote in message
ups.com...

Melba's Jammin' wrote:
> 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? "-)

"Why do I keep reading this thread as "Beer Leaks".

Sheldon"


Thirsty? ',;~}~



Shaun aRe