Farmer’s markets

September 21, 2008 at 3:46 pm (domestic life, food, fun) (, , , )

We are blessed. On Saturday  we have a farmer’s market that is a bike-able distance away.  On Sunday we have two farmer’s markets that are a short driving distance away.  Today, we were feeling futless ( restless yet unfocused)  so we we went to both.   We got some teeny  tiny orange tomatoes and a mysterious yet tasty  melon at the first.  At the second we saw  some giant leeks — and immediately thought vichyssoise.  So we got  leeks and potatoes.  We used Alton Brown’s Leek and Potato soup recipe as our inspiration. ( confession time : DH cooked –I just tossed in an idea or two ) Here is the original recipe:

Leek Potato Soup
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Sprung a Leek
1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

First problem — Alton does everything by weight and we have no scale. Happily , we found a recipe in the Enchanted Broccoli Forest and it suggested 3 cups of chopped leeks to 3 fist-sized potatoes. (It also had carrots and celery in it – wrong). This led us to the second problem —

We bought GIANT LEEKS. One leek was a generous 3 cups.We had to double the recipe, because we bought four leeks.

next — the recipe called for buttermilk and heavy cream.. I got one percent milk at the store. But a good sub for buttermilk — yogurt. which I had one cup of and needed two. Earlier in the week I had , rather impulsively , bought some creme fraiche. so 1 cup yogurt, 1 cup creme fraiche for the butter milk and 2 cups low fat ilk for the cream.

final substitution: since we left the skins on our potatoes– we used black pepper.

Results: very tasty vat of soup for two people.


  1. DM said,

    you can add vingar to the milk to get buttermilk/sour milk . I have done this often when I make multi grain buttermilk pancakes. Your leek soup sounds wonderful. I haven’t made any in a long time.

  2. egb63 said,

    the yogurt was thicker ( we used the non-fat greek stuff) so it gave that creamy feel without the fat.

    Need some? we have 14 cups

  3. Kari said,

    Does it freeze well?

    When M & D were here, I made a Japanese style ramen soup with shrimp. I had a bunch of leftovers and froze it – the ramen doesn’t freeze well. I removed the ramen and made fresh ramen and added that to the left over broth, shrimp and veggies in the soup. It was delicious. I have discovered that the Japanese recipes in the Asian cookbook often need some modification in either ingredient quantities or cooking method, but the Indian recipes in it are very good as is.

  4. egb63 said,

    I don’t know if you can freeze it. I know people freeze milk. But after it has been heated , I have no idea if freezing and reheating will break it.

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