Truly wild flowers… I plucked these edible beauties along my evening bushwalk yesterday in a beautiful, shady area beneath some wattles and gum trees. They are wild onions, also known as three-cornered leeks, and can be found in many temperate areas around the world.
These are one of the most delicious little veggies that I have ever had… flowers included. They are juicy little morsels packed with the rich, savoury flavours of fresh garlic and the sweet crunch of mild onion… they can be sliced up raw on salads or cooked into meals and paired with the delicious flowers as a garnish. The round bulbs at the end of the plant look just like an onion, they grow very shallow in the soil and are easy to pick.
Do not confuse these with onion weed. They do look similar. Onion weed is made up of clusters of teeny tiny bulbs that are so deep in the soil that they are impossible to pull out and they have smooth, flat blades.
The best way to identify these wild beauties is by their three-cornered blades, which is where the name {three-cornered leek} comes from, and as soon as you pull them and see the gorgeous little bulb, you’ll know you’ve hit gold.
So, with my beautiful leeks... I decided to make a delicious leek soup. I also topped a big salad with the little gems and I have the rest in a glass of water in the fridge to use throughout the week. I make a LOT of blended soups at home; they are quick and easy, perfect for the kids, and great for having welcome leftovers on hand. Soups like this are not just for winter. You can omit the cream, like I did for this one, to give it a lighter taste and rustic feel. These are rough estimates, but it goes something like this...
WILD LEEK & POTATO SOUP with edible wild flowers
INGREDIENTS
6 large potatoes – peeled and chopped
2 medium brown onions - peeled and chopped
4 garlic cloves - peeled and chopped
1 big handful of wild onions/three cornered leeks – bulbs only
2 large leeks – trimmed, sliced, washed well {get that hidden sand out}
1 T butter
1 T olive oil
Stock
Sea salt, herbs, and cracked pepper to taste
METHOD
Heat the butter and oil {on medium} in a large soup pot and add the onions, garlic, three-cornered leeks and big leeks and sauté until translucent. Add the potatoes and {just} cover with vegetable or chicken stock. Simmer until potatoes are soft. Using an immersion stick blender, whizz until desired consistency – just remember to never ever over-blend anything with potato in it- it will turn to glue, trust me. Season to taste, pour in some cream for a thicker winter soup, and most importantly… top with tons of those delicious wild flowers and/or finely chopped herbs from your garden and enjoy.
Elizabeth xx