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How to make James Eddington’s Creamy Wild Leek & Potato Bisque

Now well over a decade in business, Eddington’s of Exeter, a Feast On certified restaurant in Exeter, Ontario, attributes its success to creating flavourful and creative meals consistently using the best of Huron County’s bounty. Owner James Eddington states, “We are so blessed to be living in such an agriculturally rich area of the world.”

“The recipe was inspired by nature. Being isolated on the farm in beautiful Huron County, has allowed the opportunity for more time outdoors, more time to inspire and more time to learn a different pace. As we are truly a Farm to Table restaurant, we love foraging and finding fresh ingredients of the season. Fresh out of the ground is a true taste of Ontario. We’re proud to support Ontario Dairy Farmers.”

This recipe is part of the Savour Ontario at Home series featuring top Ontario chefs and tastemakers. Sign up to receive the complete digital collection of recipes at: savourontarioathome.ca.

CREAMY WILD SPRING LEEK & POTATO BISQUE

  • prep time: 15 min
  • cook time: 30 min
  • portions: 4-6

INGREDIENTS

Soup ingredients:

Chef’s Foraging Tip: If picking Spring Leeks/Ramps, use a sharp pocket knife, cut at base of bulb, leaving root system intact. Think sustainable.

  • 3 tbsp of Ontario Butter
  • 1 small onion, diced
  • 4 celery stalks, diced
  • 2 large cloves of garlic (I use “The Garlic Box, quick frozen garlic in off season)
  • 3 large Russet Potato, peeled and diced
  • 2 cups spring leek (aka “ramps”) stems, diced
  • 3 cups chicken stock
  • 3 cups milk
  • ½ cup heavy cream
  • Salt and pepper, to taste

Garnish ingredients:

  • 4 – 6 slices of Ontario bacon, diced
  • 6 ramps (small wild leeks, top leaves attached)
  • Ontario Cheddar cheese or local cheese of your preference, shredded

 

INSTRUCTIONS

Soup instructions:

  • In stock pot, add butter, onions and celery. Sautée/Sweat on medium heat until softened and caramelized.
  • Add chicken stock and potatoes; simmer until potatoes are softened. Reduce heat to lowest setting and add spring leeks.
  • Simmer on low heat for 15 minutes. Slowly add milk and cream and bring heat up (be sure not to boil).
  • Blend soup to purée with a quality blender or hand blender to a creamy smooth consistency.
  • Salt and pepper to taste, if needed, and it’s ready to serve in a bowl.

Garnish Instructions:

  • Sautée bacon until almost crisp, strain fat and add remaining leeks until wilted.
  • Add to top of soup as garnish, along with cheese.

 


Happy Cooking!

 

EDDINGTON’S OF EXETER