Walking the Bush with Grandpa: Spring Beauty

As the snow melts and the syrup season comes to an end, the forest floor starts to green. Wild leeks are the first. The pungent flavour is very different from the leeks we buy and makes the best Leek and Potato Soup ever! Then, in quick succession, come the dog tooth violets, red trilliums, Dutchman's breeches, mayflowers, and the prolific violets in yellow, white and purple. The white trilliums then take over and in some places, turn the ground white.

As kids, Grandpa would just show up and ask if we wanted to go for a walk. He carefully showed us the trees and flowers that I am sure that he loved.

Aunt Sue's Leek and Potato Soup

1 slice bacon

1 T. butter

2 cups diced potatoes

1 cup chopped wild leeks

1 1/2 cups of chicken stock

salt/pepper to taste

1/2 cup milk

1/2 cup grated cheese for garnish

Cut up bacon and fry in saucepan with butter. Peel and dice potatoes. Clean and cut leeks. Add both to bacon and fry for about 5 minutes. Stir in stock, add salt and pepper. Cover and simmer for 30 minutes until potatoes and leeks are tender. Blend to desired consistency. Add milk and reheat, but do not boil. Top with some grated cheese to serve.

(adapted from 1996 Harrowsmith Cookbook)