Leek and Potato Soup:
SERVES 6 – 8
3 russet potatoes, peeled and sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives
1. Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.
2. Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.
3. Off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.
Leek and Celery Gratin
1 pound trimmed Leeks
1 pound trimmed Celery
3 eggs, lightly beaten
1/2 cup heavy cream, half and half, or milk
1 cup freshly grated Parmesan cheese
2 tablespoons butter or extra virgin olive oil
1/2 cup Fresh Bread Crumbs
Preheat the oven to 375 degrees F.
Julienne (finely slice) the leeks and celery. Put a large pot of water on to boil and salt it. When it boils, add the leeks and celery and cook for just about a minute. Drain thoroughly and cool a bit, then squeeze out as much of the water as you can.
Put the leeks and celery in a bowl, along with the garlic, eggs, cream, and about half the Parmesan. Mix well, then add salt and pepper to taste.
Use a little of the butter to grease a gratin dish or similar baking dish that will hold the leek and celery mixture at a depth of about 1 inch. Pour the mixture into the dish, then top with more Parmesan, the bread crumbs, and bits of the remaining butter. Bake until the mixture is hot and set and the top brown, about 20 minutes (if the top threatens to scorch before the mixture is set, lower the heat a bit). Serve hot, warm or at room temperature.
Take the green part and remove the outermost leaves and rinse. Continue peeling off leaves and rinsing them until you don’t see any more dirt.
You can save the green to add to soups, sauces, or casseroles. Just chop them and sauté in oil or butter until tender ( approx. 15 minutes or longer). You can substitute leeks for onions in any dish. If using both the green and white part of a leek, always chop the green part first and sauté for 10 minutes before adding white part.
From Community Farm of Ann Arbor Cookbook