I make vichysouisse every spring with wild ramps (leeks) I gather when I'm also gathering morel mushrooms. It's fantastic. Served hot or cold with heavy cream, you can't beat it!! A dish of hot vichysouisse and venison tenderloins with sautéed morel mushrooms is a feast for a king
@wiseguysoutdoors2954 Now that sounds GREAT!! I have some venison tenderloins in the freezer. I am definitely going to try that. Thanks for sharing your recipe! Hopefully other people will read your comment and try it as well!!
Man, that looks DELICIOUS! We're supposed to be getting some colder weather here in the south, this looks like just the thing to keep you warm! Thanks so much for sharing! By the way, I've never cooked with leeks before, so the tutorial on how to prepare them is much appreciated. 👍🏻👍🏻👍🏻
Good looking soup! Haven't tried it with celery before, I bet that's good. I'll try that next batch. I trim the dark green stuff off of the leeks, and after the soup is going, I sauté it (finely chopped) with some finely chopped bacon until it's all nice and crispy, and sprinkle the combination over the top of each serving with some chives. The heavy cooking and bacon grease cuts down the bitterness completely and it just makes the soup pop a bit.
noticed the cat in the background. For me, all of the discarded greens go into the freezer. When I get enough, it just gets boiled for two days and saved, frozen as vege stock. I used to make this every week when I was living alone. The only issue is that I tend to make food for 4 and lost some to waste because it was just me.
@susanorourke6868 I really like this comment! The cat is one of three that I have. That one, the "creamcicle" is named Fuzzy, then I have Fatty "orange tabby" and Squeaky a "tuxedo". Usually I do the same thing with "throw aways", freeze them and use later when I have enough. I probably should have here. I don't know if you've seen any of my other videos, but I always cook too much as well and give most away. Btw, I have a cousin Susan who I think lives in PA. The O'Rourke side of my family is all from Pennsylvania.
Love this video. Looks good. I’m going to make this
great video buddy. looks delicious
@@shanefarabee769 Thank you very much! I really appreciate the positive feedback!
I make vichysouisse every spring with wild ramps (leeks) I gather when I'm also gathering morel mushrooms. It's fantastic. Served hot or cold with heavy cream, you can't beat it!! A dish of hot vichysouisse and venison tenderloins with sautéed morel mushrooms is a feast for a king
@wiseguysoutdoors2954 Now that sounds GREAT!! I have some venison tenderloins in the freezer. I am definitely going to try that. Thanks for sharing your recipe! Hopefully other people will read your comment and try it as well!!
Man, that looks DELICIOUS! We're supposed to be getting some colder weather here in the south, this looks like just the thing to keep you warm! Thanks so much for sharing! By the way, I've never cooked with leeks before, so the tutorial on how to prepare them is much appreciated. 👍🏻👍🏻👍🏻
@@jeepnicc Glad you liked it and got some useful info from it. Give leeks a try. They're good!
Good looking soup! Haven't tried it with celery before, I bet that's good. I'll try that next batch.
I trim the dark green stuff off of the leeks, and after the soup is going, I sauté it (finely chopped) with some finely chopped bacon until it's all nice and crispy, and sprinkle the combination over the top of each serving with some chives. The heavy cooking and bacon grease cuts down the bitterness completely and it just makes the soup pop a bit.
@@Androsynth75 Now that sounds great! I will definitely try it. Thanks so much for sharing!! Very much appreciated!
Looks good, bud! Thanks!
@@christophervogt7456 You're welcome! Glad you like it!!
Drooling here. New sub. Thanks.
@bradlafferty Glad you liked it, and thanks for watching!
noticed the cat in the background. For me, all of the discarded greens go into the freezer. When I get enough, it just gets boiled for two days and saved, frozen as vege stock. I used to make this every week when I was living alone. The only issue is that I tend to make food for 4 and lost some to waste because it was just me.
@susanorourke6868 I really like this comment! The cat is one of three that I have. That one, the "creamcicle" is named Fuzzy, then I have Fatty "orange tabby" and Squeaky a "tuxedo". Usually I do the same thing with "throw aways", freeze them and use later when I have enough. I probably should have here. I don't know if you've seen any of my other videos, but I always cook too much as well and give most away. Btw, I have a cousin Susan who I think lives in PA. The O'Rourke side of my family is all from Pennsylvania.
A bit oh whole milk toward the end, and maybe some paprika.
@@terlinguabay That would be an excellent addition! Thanks for sharing!!
Thanks for not crushing Ritz crackers.
@@maryannarobinsonn1199 lol, I prefer saltines