Leeky Ramp Soup

We collected wild leeks this weekend and made a delectable ramp soup. The sun was shining but the wind had a chill to the air--this soup and a baked potato with some plain yogurt and sliced leeks made a great dinner.


Easy Ramp Soup

2 large bunches wild leeks (this should produce about 1 1/2 cups chopped bulbs and 2 cups chopped leafy greens)
4 cups homemade stock
2 slices organic free ranged smoked bacon (optional)
1 onion
Salt and pepper to taste

Chop the leafy tops off of the ramps and set aside. Chop and sauté the bacon with the chopped onion and chopped leek bulbs (the white fleshy parts). When the plants are translucent and the bacon crisped, add the stock. Allow to cook for some time, about 20 minutes, then chop and add the leafy green tops. Cook until tender. Salt and pepper to taste. That's it!