Leek Soup Diet French
Wild leeks (allium tricoccum) – also commonly known as ramps – are members of the onion family and their distinctive green shoots are one of the first signs of spring in the forests of Eastern Canada and the United States. They resemble green onions (scallions) with broad, pointed leaves but the flavour is stronger – closer to a mix of onion and garlic. Unfortunately, their season is short, usually running from late April to mid-May.
Sourcing and Preparing Wild Leeks
Wild leeks can be hard to find in stores but they are worth seeking out in Eastern Canada and the U.S. The best source is a farmer’s market or independent grocer as opposed to a supermarket chain. If you’re lucky enough to find them, they are a rare treat. The leeks can be braised, sautéed, roasted, grilled, pickled or even eaten raw. The entire plant is edible (except for the roots) and the leaves are especially delicious braised with roasted meats. Unfortunately, they are protected by law in the province of Quebec so you are not likely to find local ramps at the market.
This recipe takes advantage of the brief wild leek season in Eastern North America. It is an excellent accompaniment to roast chicken or grilled steak. The gratin is not exactly diet food but a little bit goes a long way. If you cannot find wild leeks, you can substitute green onions and a chopped clove of garlic – the flavour won’t be quite the same but it will still be delicious.
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