Leeks

What else is in your bag? Back to this week's harvest guide!

Potato Leek Soup

• 3 tablespoons unsalted butter
• 3 cups sliced leeks, white and green parts
• 1 teaspoon minced garlic
• 6 cups chicken stock
• 1 1/2 pounds boiling potatoes, peeled and quartered
• Salt and white pepper
• 1/3 cup chopped fresh parsley
• 4 to 6 tablespoons soft herbed cheese (like Boursin), or whole milk or cream

In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.

Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese. Serve immediately.

Leek Oven Pancake

(These take some time to bake, but they’re a snap to throw together.  Serve with a soup or salad for a light lunch, brunch or dinner.)

• 1 Tablespoon butter

Preheat oven to 400F.  While oven heats, place butter in 9-inch pie pan and place in over to melt.  Swirl pan to grease bottom and sides. 

• 2/3 cup leeks (chopped ½-inch pieces)

Sauté lightly on stovetop (5-7 minutes).  Place in bottom of pie pan.

• ¾ cup milk
• 2/3 cup flour
• 2 eggs
• ¼ teaspoon salt

Mix in blender or whisk in bowl until smooth.  Pour over leeks.  Bake until puffed and golden brown, 20-25 minutes. 

• ½ cup shredded cheese

Sprinkle on top, cut into wedges and serve immediately.