Wild leeks, also called ramps, are quick cooking and taste garlicky. They have a little bulb like a young scallion with tender green leaves that fan out like small tulips. You can find them growing in the woods or at your local farmers market or health food store in early spring. Here is a delicious twist from the classic potato leek soup. Pureeing this bean soup make it creamy without dairy or soymilk.

Serves 4 to 6

2 tablespoons extra virgin olive oil
5 garlic cloves, thickly sliced
4 cups coarsely chopped potatoes
4 cups water
2 1/2 cups cooked navy beans
1 bay leaf
3 cups coarsely chopped wild leeks
1 1/2 teaspoons dried oregano
1 teaspoon sea salt or to taste
1/2 cup coarsely chopped parsley

1. Place the oil in a 6-quart stockpot and warm over medium heat. Add the garlic and potatoes and sauteed for 5 minutes, or until potatoes are fragrant.
2. Add the water, navy beans, and bay leaf. Bring the ingredients to a boil, then reduce the heat to medium-low. Simmered covered for 25 minutes, or until the potatoes are soft.
3. Add the leeks and oregano, and continue to simmer covered for 2 minutes, or until the leeks turn bright green.
4. Stir in the sea salt.
5. Adjust the seasonings, if desired.
6. Pureed half the soup in a blender, and stir it back into the pot.
7. Ladle the hot soup into bowls and garnish each with parsley before serving.
From Leslie Cerier's cookbook, Going Wild in the Kitchen (2005, Square One Publishers)