From Mary Lou Harrison of St. Anne’s: “The opportunity to buy wild leeks from the market a couple of weeks ago inspired me to make this delicious soup!”
Wild Leek & Lemon Soup
2 bunches of wild leeks from Green Florin
6 cloves of garlic, mined
2 tbsp butter
4-5 cups low-sodium chicken or vegetable broth (miso broth also works well)
1/4 cup dry white wine or dry vermouth
2 lemons, zested and juiced
salt and pepper to taste
Greek yogurt or kefir, additional lemon zest & freshly ground pepper, as garnish if desired
Wash the leeks well and chop them finely – all of them. No need to compost any part!
Heat the butter in a large pot over medium heat until foaming.
Add chopped wild leeks and minced garlic. Cook until softened, stirring often.
Add the broth and wine or vermouth. Use less broth for a thicker soup with more intense flavour and more both for a lighter soup.
Reduce heat and simmer for 30 minutes or until everything is very soft.
Puree with an immersion blender. Stir in lemon juice and zest. Add salt and pepper to taste.
Garnish with a dollop of Greek yogurt, a sprinkling of lemon zest, and a twist of freshly ground black pepper.
And from another of our regular supporters, Ellen Lai:
“I used the apples I bought from your farmers to donate to the Roncesvalles United Church staff and volunteers. They are coming to pick them up tonight….I ordered 13 lbs twice in the past, and they are all gone. Now, it seems I need to buy more next week because they love them. The apples are dipped in either white or dark chocolate and coated with edible gold flakes and vodka.”
WOW, how do you like them apples?
Whatever you get from the market this week, we hope you will add your own golden touch to it!
Anne & the Market Crew
P. S. This event is on again!