Potato and wild leek soup

I’m starting it! I make some chicken stock before getting into the potatoes and wild leeks.

On the stove I have a big pot with

  • 3 onions, quartered;
  • 3 stalks of celery, chunked;
  • 6 (very small) cloves of garlic, smashed;
  • 1 kg of chicken backs from Rowe Farms (was only able to get those today: their stall at the north St. Lawrence Market was out of them on Saturday).
  • 2 big pinches of kosher salt;
  • A flat palm’s worth of basil
  • Same of savoury.

So after that simmers for a few hours I’ll have chicken stock.

Then I’ll start making the soup.

No, it’s not for dinner tonight 😀

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About pat

Photographer and writer. I love taking pictures of food that make it look irresistible. Prime interests is field-to-table food, closely followed by gardening and urban nature.

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