POTATO, LEEK AND FENNEL SOUP
The fennel is the special flavor in this soup.
2 tbsp.
2 cups
2 cups
4 cans
2 lbs. (1/4 stick) butter
sliced leeks (white and pale green parts only)
sliced fennel bulb, fronds reserved for garnish
(14 1/2-ounce) low-salt chicken broth
red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)
Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and saute until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, puree soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve. Serves 8. Bon Apetit
LEEKS WITH SHALLOT CAPER VINAIGRETTE
4 sm to med
1 1/2 tsp.
1 tbsp.
1/2 tsp.
2 tbsp.
1 tsp.
1 tbsp. leeks (about 1 pound untrimmed)
Sherry vinegar* or white-wine vinegar, or to taste
minced shallot
Dijon mustard
extra-virgin olive oil
drained capers, chopped fine
minced fresh parsley leaves
Trim leeks to about 5 inches and trim root ends, leaving them intact. Cut each leek in half lengthwise and wash well, discarding any tough outer leaves. In a skillet just large enough to hold them in one layer arrange leek halves, cut sides down, and add enough water to reach halfway up sides of leeks. Simmer leeks, covered, until tender, 5 to 10 minutes, and immediately plunge into a bowl of ice and cold water. In a small bowl whisk together vinegar, shallot, mustard, and salt and pepper to taste and add oil in a stream, whisking. Whisk vinaigrette until emulsified and whisk in capers and parsley. Transfer leeks to paper towels. Pat and gently squeeze leeks until dry and divide between 2 plates. Spoon vinaigrette over each serving. Gourmet