The farmers market is winding up for the season here up near the 45th parallel. The light at the market is changing, and the produce in the stalls is getting thinner every week. Questions to vendors as to whether they'll be there another week garner "maybe," or " "if there's anything to bring."
Potato-Leek Soup
Serves 6
Potato-leek soup is a classic, and you just can’t go wrong with the combination of leeks, potatoes, and chicken stock. Changing the ratio so that it is brothier is perfectly acceptable – even using all stock and perhaps just a couple of tablespoons of cream at the end in lieu of the milk. You can leave this soup chunky, or puree it into a more elegant soup. Serve with a crouton made by placing a bit of grated Gruyere (or Parmesan) cheese on a piece of baguette or other bread and broiling it until the cheese is bubbly and the bread is toasted.
2 T butter
2 garlic cloves, peeled and minced
4 large leeks, white and light green parts sliced thin
1 large, or two small potatoes, peeled and diced
5 springs thyme
3 sage leaves, chopped
4 cups chicken stock
3 cups whole milk
1/4 tsp white pepper
.5-1 tsp salt
Melt the butter in a soup pot over medium heat. Drop in the leeks, garlic and 1/2 tsp salt and sauté over medium-low heat for 8-10 minutes, or until soft but not browned. (If it starts to look like it is browning, put a little of the stock in.) Add the potatoes and herbs and toss around for a few minutes. Add the stock, milk and pepper, and stir. Bring just to a boil, and then lower the heat and allow to simmer, covered, for 30 minutes, or until the potatoes are very tender. Taste for salt – it may need up to 1/2 tsp more, depending on how salty your stock is.
