Route Scouts LLC is dedicated to the preservation and celebration of tradition, activities, heritage, stories, flora, and arts and culture of northern Michigan and beyond. We specialize in self-guided audio tours of the scenic routes and trails of Northern Michigan including the communities of Charlevoix, Petoskey, Harbor Springs, GoodHart, Cross Village, and Bay View, Alanson, Boyne City and Cheboygan.
As a child, Route Scout Mary, remembers harvesting wild leeks every Spring to make this tasty soup. We are featuring this recipe because wild leeks are common along M-119 during the month of May. Wild leeks are a member of the Lily family and in early spring its two shiny, broad leaves look like the foliage of lily-of-the-valley. In fact Route Scouts, Heidi and Rebecca thought it was Lily of the Valley until Alison, education specialist at Little Traverse Conservancy, correctly informed us while on a trip to Thorne Swift Nature Preserve. One sniff of the leeks strong odor was all it took. Underground is a crisp, white, juicy bulb about as thick as one's little finger and more than an inch long.
Use leeks as you would chives - as seasoning with butter or sour cream or folded into a souffle. Harvest leeks as soon their leaves are fully formed as their flavor becomes too strong for most people as they mature.
Cock-a-leekie Soup
Place in a large saucepan
2 qts. rich chicken stock
2 cups cooked chicken chunks
2 cups coarsely diced raw potato
1 cup diced raw carrot
2 cups young wild leeks (white roots only)
Simmer together for 15 minutes, or until the vegetables are tender, but not soft or mushy.
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