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A wild leek/ramp recipe suggestion from Euell Gibbons (one
of my favorite foraging authors) from his book, Stalking the Wild Asparagus,
“We consider wild leek bulbs the sweetest and best of the wild onions. They have a mild onion flavor with a hint of garlic, which I find delicious. This is the ingredient par excellence for a forager’s French Onion Soup. Clean the bulbs by removing the outer fibrous skin, then slice them thinly crosswise. Sauté 1 cup of these sliced leeks in 2 tablespoons of butter. Add 2 cups of broth or consommé and 1 cup of water. Simmer for 20 minutes over low heat and you’ll have a good onion soup without doing any more. But if you want to make it a real occasion, add 2 tablespoons of sherry to the soup and pour it into individual ramekins. Cut a round of toast for each bowl and float it carefully on top of the soup. Sprinkle the toast with grated Parmesan cheese and set the bowls in a hot oven for ten minutes to let the cheese melt slightly. This is the way one who is not satisfied to be known as merely a good cook can acquire a reputation as a culinary artist.”
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