It's snowing again in WNY and I'm getting marginally homicidal. Ramps (leeks) are green; and they remind me of Spring, so:

LEEK SOUP 1:
Printer version of this recipe

Half a dozen or so leeks
Margarine
4 or 5 Irish bodadoes
3 cups hot water
salt, creole seasoning
1 cup light cream
1 cup heavy cream
1 cup hot milk
1/2 cup minced green onion

Clean the leeks - dice the white part into small pieces.
Melt 1 tablespoon margarine in heavy soup kettle and add the leeks, cook covered, slowly with occasional stirring until just soft (not brown).

Peel and dice enough potatoes to make about 3 cups.
Add to the leeks in the kettle with the hot water and salt/seasoning to taste.
Cook until potatoes are soft (about 30 minutes).

Strain through a sieve and return strained puree to kettle.
Add light cream and hot milk.

Bring soup to a boil being careful to stir so puree doesn't settle to the bottom and burn.

Strain again; cook some more.
Strain again, add heavy cream, heat and serve garnished with green onions and stale bread (croutons).

SEE ALSO: LEEK SOUP 2