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Anyone have a good recipe I have heard from many they make a hell of a soup, got more up here than we know what to do with. Also whats the best way to freeze them so we can have them all summer?
 

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MMMmmm Scooby Snacks RULE!
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Fill out your profile in your User CP , and I'll bet if people have a little info on you (location , etc.) - they will be MORE likely to chime in and help out!
:)
For some reason the more "phantom-like" guys are with little or no info in the user profile , the more likely they get treated like a "ghost".
:lol:
Where is "up here"???
I think a leek is like a wild onion , isn't it??
IF SO - I'd sure be interested in that recipe too!

:coolgleam

Robert

EDIT:
try this??
http://www.recipesource.com/soups/soups/leek1.html

http://en.wikipedia.org/wiki/Wild_leek

http://www.therecipebox.com/members/box/soup/sou0145.htm


:corkysm55 :corkysm55 :corkysm55
 

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I'll ask the the lady that works for me that makes the soup for our restaurant. She makes some killer soups and I bet she's got a great recipe in her archives.
 

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This is a Grandmothers Recipe for Leek/Morel Soup:

Creamy Leek Morel Soup

In a large Soup pan combine these Ingredients:

6 - Cups Water
4 - Cups of Whole Milk
1/2 - tsp. Salt
1/2 - tsp. ground black pepper
2 - tblsp. Butter
Bring to a Boil

While these Ingredients are bringing to a boil -
Melt 2-3 tblsp butter in a med-sized frypan - place 3 -Cups of Diced Morels
in pan and lightly brown - once done set a-side

After the Water/Milk mixture comes to a boil - Add 2-Cups Diced Leeks, 1/4-Cup Diced Celery, and bring back to a slow rolling boil for 10-15 Minutes. Then Add Cooked Morels and bring back to a boil for 10-15 Minutes.

In mixing cup - Add 4-tblsp. of Corn Starch and 1/2 Cup of Hot Water and Wisk with a fork untill dissolved - Then slowly stir into soup, till it begins to thicken - Reduce heat and Simmer 20-25 minutes.

It's a quick n easy recipe - once you try it, you'll make it again.
 

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:corkysm55 Hey walleye guy are you talking about wild leeks? If thats what you have they are excellent boiled with ham. I have not had any wild leeks in years. I grew up in upstate NY and remember going out to get them with my grandfather. They kind of stink the house up when you cook them but man are they good with ham. Jim
 

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We pick them every spring, freezing is simple, blanch for 2 minutes, divide into single servings and freeze in a sandwich bag better still use a food saver.

I brown them in butter then add beaten eggs and scramble.
 
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