This reminds me of my youth. My best friend and I lived on neighboring farms and we'd collect ramps, onions, and garlic as we followed the creek in our woods back to where it met with 2500 acres of state lands. The backside of our properties and the state lands came together at a huge swampy area where nobody besides us ever went so we were always safe and nobody ever messed with whatever we built. Part of the creek branched off and made probably over a hundred islands of all sizes and we found the best island for camping and fishing. We even planted a small garden out there. We'd pack our telescopic fishing rods, some spices in pill bottles, camping gear, and as much beer as we could carry and camp during the summer and on the weekends during school. The only other people who knew about our spot were the ladies were brought out there but we didn't have to worry about them giving away our location because they were lost 2 minutes into the woods. Sometimes we'd make dinner for our guests using the aforementioned Alliums and add them to fish we'd catch and animals we'd hunt/trap. We ate all kinds of good stuff like poor man's lobster, sauteed mussels with wild mushrooms, and we made stuff like venison soup with wild garlic/onions we found and potatoes and carrots from our garden. We'd serve it with beer we kept chilled in cans left in the creek and occasionally a bottle of wine would find it's way to the island. It was a lot more work than hotdogs on a stick but it sure was nice. The creek bottom around our island was mostly bedrock and pebbles and was also perfect for swimming. It's too bad we always forgot to remind the girls to bring bathing suits so we had to swim in our birthday suits. Man, we had some great times out there.
It certainly was a great feeling. There's a great deal of satisfaction that comes from being able to find our food, and also knowing that it's 100% natural with no additives. Thanks for commenting Andrea!
What I have been learning from you when it comes to harvesting anything is this: Don't be greedy. Need cambium? Take a small patch. Need sap? Only take from a big enough tree, and don't attack the same spots so it can rest. Need a mushroom? Don't disturb the mycelium. Need leeks? Take only a small amount from a big patch
So happy to find this video again! I've made this soup, several times, but lost my handwritten recipe during a move. Found leeks a few weeks ago, making the soup tonight! Thanks so much for this wonderful recipe and for al your informative and direct videos. Love them all!
You can just use a dinner fork in the drill. Done it many a time for scrambling eggs but you won't get a nice purée for your soup. A blender is hard to beat for that 👍🏼😀
I just wanted to tell you how much I enjoy your wild edible videos. Awesome information. There are many of these type of videos on youtube, but your videos are edited well and easier to follow with your narration. Keep up the good work.
Just made this soup again! There is something amazing about foraging for your own food and seeing it go from the woods to your kitchen to a bowl that's so satisfying. Love this recipe!
I've made this recipe three days in a row now, its delicious. Your wife said to keep it simple, but I did not. While the onions were sweating, I also added some sliced almonds and some diced bell pepper, then added the garlic. Instead of chicken broth, I used equal parts of a dark, bold mushroom broth, and a, "non-chicken" broth. I premade some chaga tea, and put about a cup of it in as well. When the potato was put in, I also added some parsnip, and a fourth of a large white raikon. After letting that sit for a while, I added the leeks as you do, but then several minutes later I added some sunflower sprouts, some oat milk, and in the last 3 to 4 minutes of cooking, I added some fresh thyme. Unbelievably good, thank you so much. This recipe bass is so versatile, I even added some matcha and maca this morning and skipped my typical tea.
One interesting effect of Ramps is that they do make you smell if you eat many of them. That's right, you would smell of garlic through your skin. So enjoy them but don't over eat! Great video! Thanks!
A very well made and instructional video. I have never tried leek soup before, now I would like to. It looked delicious and the wife did a great job with the recipe.
I wasn't sure, while watching this, if you were Canadian or not- then I saw the No Name brand olive oil and I had my answer!
7 лет назад+3
If Vichychoise is only served in gourmet restaurants, I suppose my apartment should be referred to as "Chez Solar". I make it often. Cheap, simple and nutritious.
Useful tips: Onion takes about 7-9 minutes to soften and become a translucent color. If you can't use heavy cream, or you are lactose intolerant, soy milk will work fine If you don't want to deal with the stinging sensation caused by onions, chop them last/ wait until you are ready to put them in the pot.
Roisin Alexander Lots of girls and women enjoy being out-of-doors, gathering wild plants, knowing how to - not just survive, but THRIVE as a part of nature. I know a girl who grew up half a century ago who loved knowing about wild plants, climing trees, working on motorcycles, learing to trim her horses' feet herself... and now she is a shearer. She raised her children to be comfortable with nature, including helping butcher the families meat. It has noting to do with gender, just to what you love! GO for it!!
I have another plant here in Georgia that smells like onion and tastes like onion but has skinny long green "leaves". They look more like the onions from my Dad's garden or the ones from the grocery. They do not have wide leaves. Can you tell me what thee are??
all vegetable oils and even fish oils heated produce free radicals in great abundance killing most good stuff anyway, so best is to use coconut oil or ghee butter for cooking
Olive oil doesn't fall under those because it's a monosaturated fat, it doesn't produce as many "free radicals" as, say, canola or vegetable oil, but olive oil does lose nutrients with heat... Then again, coconut oil and butter are packed with saturated fats that increase the risk of heart attacks... we're gonna die anyway so might as well enjoy what you got.
Not everyone does though those that do are after a smooth texture, chewing optional. Personally I like having pieces to chew but this is likely very good
Хобби
This reminds me of my youth. My best friend and I lived on neighboring farms and we'd collect ramps, onions, and garlic as we followed the creek in our woods back to where it met with 2500 acres of state lands. The backside of our properties and the state lands came together at a huge swampy area where nobody besides us ever went so we were always safe and nobody ever messed with whatever we built. Part of the creek branched off and made probably over a hundred islands of all sizes and we found the best island for camping and fishing. We even planted a small garden out there. We'd pack our telescopic fishing rods, some spices in pill bottles, camping gear, and as much beer as we could carry and camp during the summer and on the weekends during school.
The only other people who knew about our spot were the ladies were brought out there but we didn't have to worry about them giving away our location because they were lost 2 minutes into the woods. Sometimes we'd make dinner for our guests using the aforementioned Alliums and add them to fish we'd catch and animals we'd hunt/trap. We ate all kinds of good stuff like poor man's lobster, sauteed mussels with wild mushrooms, and we made stuff like venison soup with wild garlic/onions we found and potatoes and carrots from our garden. We'd serve it with beer we kept chilled in cans left in the creek and occasionally a bottle of wine would find it's way to the island. It was a lot more work than hotdogs on a stick but it sure was nice. The creek bottom around our island was mostly bedrock and pebbles and was also perfect for swimming. It's too bad we always forgot to remind the girls to bring bathing suits so we had to swim in our birthday suits. Man, we had some great times out there.
Jim Garrison Wow, sounds amazing and special! Thanks for sharing!
That must have been a great feeling, picking, preparing and cooking your dinner. I bet the smell in your kitchen was wonderful.
It certainly was a great feeling. There's a great deal of satisfaction that comes from being able to find our food, and also knowing that it's 100% natural with no additives. Thanks for commenting Andrea!
What I have been learning from you when it comes to harvesting anything is this:
Don't be greedy. Need cambium? Take a small patch. Need sap? Only take from a big enough tree, and don't attack the same spots so it can rest. Need a mushroom? Don't disturb the mycelium. Need leeks? Take only a small amount from a big patch
Well the leeks won't comeback after picking them all, I done it once. They never came back it's unfortunate.
Just harvested some Ramps from our gorge. This is the third year in a row that I'm making your recipe! Thank you!
Your wife has a wonderful voice.
So happy to find this video again! I've made this soup, several times, but lost my handwritten recipe during a move. Found leeks a few weeks ago, making the soup tonight! Thanks so much for this wonderful recipe and for al your informative and direct videos. Love them all!
this is the first channel to show leeks, thanks for the info on how to identify the plant
Steve Tipps Awesome! Glad I could help.
aint got no blender.....gona have to try a broad head arrow in my 18v drill
milldabeast519 whatever works, lol
Thats funny
You can just use a dinner fork in the drill. Done it many a time for scrambling eggs but you won't get a nice purée for your soup. A blender is hard to beat for that 👍🏼😀
I just wanted to tell you how much I enjoy your wild edible videos. Awesome information. There are many of these type of videos on youtube, but your videos are edited well and easier to follow with your narration. Keep up the good work.
Thank you very much! I'm glad you're enjoying my videos.
Just made this soup again! There is something amazing about foraging for your own food and seeing it go from the woods to your kitchen to a bowl that's so satisfying. Love this recipe!
I've been making this every year ever since I found this video. So good!!
Ramps are awesome pickled.
I should try that. Picking, and cooking your own dinner would be nice. Mainly because you know there's no added chemicals
Your wife has one of those cool video game voices
I agree but I think it just might be the mic, it's super clear sounding.
I've made this recipe three days in a row now, its delicious. Your wife said to keep it simple, but I did not.
While the onions were sweating, I also added some sliced almonds and some diced bell pepper, then added the garlic. Instead of chicken broth, I used equal parts of a dark, bold mushroom broth, and a, "non-chicken" broth. I premade some chaga tea, and put about a cup of it in as well. When the potato was put in, I also added some parsnip, and a fourth of a large white raikon. After letting that sit for a while, I added the leeks as you do, but then several minutes later I added some sunflower sprouts, some oat milk, and in the last 3 to 4 minutes of cooking, I added some fresh thyme. Unbelievably good, thank you so much. This recipe bass is so versatile, I even added some matcha and maca this morning and skipped my typical tea.
Thanks for sharing this info and recipe, it's going to be fun searching, cooking and eating!!!
I made the soup recipe and it was delicious thank you for posting!
The soup still feels refreshing after 5 years. 😋
One interesting effect of Ramps is that they do make you smell if you eat many of them. That's right, you would smell of garlic through your skin. So enjoy them but don't over eat! Great video! Thanks!
Ineluctable Smith Time to eat deodorant.
A very well made and instructional video. I have never tried leek soup before, now I would like to. It looked delicious and the wife did a great job with the recipe.
It really is delicious. Thanks for watching B Krow!
Especially mushrooms
🍄 🍄🟫!!!!
You and your wife are two beautiful gems, thanks for sharing!
I really appreciate your channel and thank you fir being such a blessing by sharing God's goodness, beauty, diversity and provision in nature!
I would leave out the garlic and onion and use more ramps lol. I love them.
Really good video. We will soon be vacationing to NY from our home in Florida and making your leak soup. Thanks
I LOVE leek soup can't wait to try this with the wild ones i've found
That sounds and looks tasty :D i am hungry now. Also She has a nice voice not to sound weird. But her voice is soothing to hear.
I literally watch this video Every Spring lol👌👍
I wasn't sure, while watching this, if you were Canadian or not- then I saw the No Name brand olive oil and I had my answer!
If Vichychoise is only served in gourmet restaurants, I suppose my apartment should be referred to as "Chez Solar". I make it often. Cheap, simple and nutritious.
Sending Thanks to Mrs. Outsider for the recipe.
Found some these past few weeks, made a delicious soup last night! No one eats them around here, but hey, more for me. The soup was delicious!
lovely videos. thank you!
excellent vid thankyou will certainly try this as soon as I find the leek lol
Please thank your wife for the receipe
I'll have to try this next spring thanks
A good video. I found ramps today.
Good stuff.
at 6:41 did anyone else have an image of Pho in their mind XD
I finally did it! 3 seasons later. DELICIOUS! Possibly a little salty, but YUM!
Made this last spring, it was sooo delicious. Reviewing to make again this weekend. Our Ramps/Leeks are ready!
Love the giraffe's
cool video it help a lot
This looks so good!!!! I really want to try it. When drying leaves for the seasoning, how long is it good for?
Useful tips:
Onion takes about 7-9 minutes to soften and become a translucent color.
If you can't use heavy cream, or you are lactose intolerant, soy milk will work fine
If you don't want to deal with the stinging sensation caused by onions, chop them last/ wait until you are ready to put them in the pot.
Your wife has the most lovely voice. :-)
Loved the video B) can your wife be in it more =) girl power!
Ha ha I'm sure she'd love to be in more. I'll see what I can do, and I'll be sure to pass your nice comment along to her as well.
thank you love the videos cant wait to see more I am twelve haha and a girl and I love the survival videos
Roisin Alexander Lots of girls and women enjoy being out-of-doors, gathering wild plants, knowing how to - not just survive, but THRIVE as a part of nature. I know a girl who grew up half a century ago who loved knowing about wild plants, climing trees, working on motorcycles, learing to trim her horses' feet herself... and now she is a shearer. She raised her children to be comfortable with nature, including helping butcher the families meat. It has noting to do with gender, just to what you love! GO for it!!
Jefferdaughter im really sorry but I did not meen it in a sexist way I guess it's just well never mind . sorry ;(
4:55, Canadian confirmed.
Onions, yup.
Garlic, yep.
Plant that tastes like both, ummm sure I guess.
Just a preference but this sounds like it'd be perfect with just a bit of shredded chicken added.
If I don't add the taters, garlic and onions, will the soup still taste of onions and garlic since the ramp is onion and garlic flavored?
I'm planning to make a condensed version soon so I can make it en mass and eat it throughout the year.
In my country this is called Bear garlic :)
Love your videos, my daughter uses them as part of her homeschooling :) Have you considered making a 2nd season with the rest the wild edible videos?
If you leave a bit of the end of the stalk with the roots in the grown will they grow back like green onions or no?
Lia Zabala After seven year's.
Can you use regular leeks?
You could but may want to add garlic too.
Your wife and you are demigods of the forest. Please continue being awesome!
Did you try spinning it first
Is it alright to eat without blending? The texture would be unappetizing to me, personally.
+Blake Hahn yes you can eat them raw actually
wild garlic..they call it over here. leeks here is from onion.
Wild Garlic and Ramps are different actually.
A grapefruit knife.
I have another plant here in Georgia that smells like onion and tastes like onion but has skinny long green "leaves". They look more like the onions from my Dad's garden or the ones from the grocery. They do not have wide leaves. Can you tell me what thee are??
Possibly wild garlic.
all vegetable oils and even fish oils heated produce free radicals in great abundance killing most good stuff anyway, so best is to use coconut oil or ghee butter for cooking
Olive oil doesn't fall under those because it's a monosaturated fat, it doesn't produce as many "free radicals" as, say, canola or vegetable oil, but olive oil does lose nutrients with heat...
Then again, coconut oil and butter are packed with saturated fats that increase the risk of heart attacks...
we're gonna die anyway so might as well enjoy what you got.
ok
You CANNOT dig ramps all year round, they ONLY grow in April and May.
What state are you guys located in?
Is your wife jessimew?
whats up with the westerners putting their soups through a blender ?
Not everyone does though those that do are after a smooth texture, chewing optional.
Personally I like having pieces to chew but this is likely very good