Soup of Wild Leeks and Potato with Cheese Toasts

Name: Soup of Wild Leeks and Potato with Cheese Toasts
Yield: 4 servings
Cuisine: British
Ingredients: Pepper and salt to taste; 3 ounces thick-sliced bacon; 1 bunch wild leeks, about ¼ pound, cleaned (see Preparation); 2 medium parsnips, about 8–10 ounces, peeled and chopped; 2 stalks tender celery, sliced thin; 5 cups rich stock—duck, ham, turkey, chicken, lamb, or beef 1½ pounds potatoes, peeled and cut in ½-inch dice; 1 cup milk; 12 slices French bread (1 small, thin loaf), about ½ inch thick; 2–3 ounces sharp Cheddar cheese, shredded (½ cup); Minced celery leaves or parsley

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Smoky, earthy, warming, and homey. Lovers of a strong onion-garlic flavor should double the amount of wild leeks.

Ingredients

3 ounces thick-sliced bacon
1 bunch wild leeks, about ¼ pound</

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Method

Cut bacon across in ¼-inch strips. Cook in heavy flameproof casserole over moderate heat until lightly colored. Meanwhile, slice leeks thin. Add to pot with parsnips, and celery.
Cook over moderately low heat, covered, until very soft—about 15 minutes. Uncover and cook