Ramps or Wild Leeks, whatever….

It is the saison, that you find, when going for a hike through a deciduous forest, wild leeks or ramps…

wild leeks just poking their heads out

They smell deliciously strong of garlic and onions, have a beautiful green colour and can be used for many dishes, you would usually use garlic, onions, leeks or chives.

leeks in a vase

So, for instance, the recipe for an omelette with chives, that is in my cookbook, could be made with wild leeks instead.

Or a potato /leek soup is even more delicious with wild leeks…

For people, who do not like or do not have the opportunity to hike…well, you can buy ramps now at almost every country market, in the spring that is.

You should use them sparingly, as they are very strong tasting.

The first time I made wild leek soup, I used a whole bunch and only 2 potatoes and it was way to strong and overwhelming.

So for a wild leek soup I would use:

6-10 wild leeks

3 medium size potatoes

salt, pepper

4 tablespoons of butter

1 cup of cream 35% ( optional)

Wash the leeks well, usually a lot of sand sticking to the leafs

Chop them roughly and salute in the butter for about 2 minutes. Add salt and pepper and then the peeled and cubed potatoes.

Just cover with water and bring to a slow boil, simmer until the potatoes are soft.

Puree and add a bit of 35% cream, if you like it ..if not, just enjoy it without.

wild leek soup ready

Another easy dinner can be made with the ramps.

If you like a steak with a herbal butter, well then you like a steak with a ramp butter.

You need:

2 stalks of wild leeks, finely chopped

1 stick of butter, salted or unsalted, room temperature

Mix the butter and the leeks well, add salt  and a bit of pepper and put a tablespoon over your freshly grilled steak…yummy with roasted potatoes.

And for the pancakes with the ramps you need:

2 cups of all purpose flour

3 eggs, whole

1 and 1/2 cup of milk

2 stalks of ramps

vegetable oil

Mix all ingredients well, do not add salt, because you can use leftover batter for breakfast pancakes.

Chop 1 or 2 stalks of the ramps finely.

Pour 1/2 cup of the batter in a pan, then sprinkle some of the chopped leeks on top and some salt and pepper, fry for a minute on medium high, turn over and fry for a bit longer.

Remove from the pan and proceed with the rest of the batter.

2 pancakes per person is perfect, with a lovely green salad..yummy.

So 4 recipes with the leeks…happy hiking and foraging.