potato leek soup

 Taken from several sources, inspired by my friend's backyard overrun by leeks.

Ingredients

• 3 T butter (or less, or oil)
• 4-5 cups leeks (white and light green parts only, well-cleaned) (from 2-4 leeks)
• (onion if short on leeks)
• 3 cloves garlic, minced
• 6 cups chicken stock
• 2 pounds potatoes, cut into 1/2" dice
• 2 bay leaves
• sprigs fresh thyme
• 1 tsp salt
• 1 tsp black pepper (to taste)
• 1/2 cup half and half (or heavy cream or 1 cup)
  

Melt butter in pan, add leeks and garlic (and onion).  Cook until soft and wilted but not browned.

Add potatoes, broth, and seasoning.  Bring to a boil then reduce heat to simmer about 15 minutes.  Remove bay leaves and thyme (if using fresh).  

Add cream and bring to simmer.  Taste to check seasoning.

Use an immersion blender to smoothen soup if desired.  

 

creamed greens potpie

 I got this recipe for creamed greens potpie from the New York Times, and it's really good - like you can get in a restaurant.  Very few modifications made and it was tasty, like deconstructed spanakopita.  It was about four servings for us because we were hungry.  The puff pastry wasn't cheap so I'd like to figure out another option for the top - maybe just a pie crust, that's easy.

• 3 tablespoons unsalted butter
• 10 garlic cloves, peeled and thinly sliced
• 1 shallot, peeled and finely chopped
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 2½ pounds mixed hearty greens (like kale, spinach, mustard greens or collard greens), stems removed and leaves torn into large pieces (this was about 5 bunches of greens)
  
• Kosher salt and black pepper
• 1 tablespoon all-purpose flour, plus more for rolling
• 2 cups half and half or cream (note: I'll try to sub in evaporated milk next time because it was too rich for my delicate stomach)
  
• 1teaspoon hot sauce
• ½ cup freshly grated Parmesan
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten

1. In a medium (10-inch) oven-proof skillet over medium heat, melt the butter. Add the garlic, shallot and thyme and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.

2. Add a handful of the greens and season lightly with salt and pepper. Using tongs, toss the greens in the butter until wilted. Repeat, making sure to season each batch, until all the greens are added and wilted.
    
3. Stir in the flour until it disappears into the greens, then add the cream and hot sauce and stir well to combine. Bring to a simmer, then remove from heat and stir in the Parmesan. Season to taste with salt and pepper.
4. On a lightly floured work surface or the bottom of another baking sheet, use a lightly floured rolling pin, roll and trim the puff pastry into a 12-inch circle. If you find the pastry contracts when you roll it, give it a few minutes between each roll to relax a little.

5. Transfer the skillet to the lined baking sheet. Drape the puff pastry over the skillet so that there is about ½-inch hang over on all sides. (Trim any sides that have more than an inch.) Brush the beaten egg onto the puff pastry, then cut four large slits into the pastry. Bake until the puff pastry is puffed and golden brown, about 10 minutes. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling, 30 to 35 minutes. (If the pastry is getting too dark, cover with foil.) Let sit for a few minutes before diving in.