Green Soup

As I shopped at my local farmers market this morning, I was struck by the desire to make leek and potato soup for lunch. And I not being one to fight a food impulse when it strikes, I went with this one and bought two leeks and a pound of Yukon Gold along with everything else I picked up—a bag of cherries, three baskets of strawberries, and two stalks of white corn.

The recipe I followed called for fresh tarragon, which I didn't have, so I substituted sprigs of flat-leaf parsley. It made the soup taste fresh and clean, but it also turned it a noticeable shade of green. Furthermore, I skipped the 1/2 cup of whipping cream and yogurt that finished the soup, because I felt the blended texture of the leeks and potatoes was smooth and velvety enough for my liking without adding additional calories, but I did drop a small dollop of crème fraîche in the bowl to dress things up a bit before I tucked in.


LEEK, POTATO, AND TARRAGON SOUP

Ingredients
3 tablespoons butter
2 leeks (white and pale green parts only), sliced (about 2 cups)
1 small onion, chopped
4 garlic cloves, sliced
2 tablespoons water
1/2 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
4 cups low-salt chicken broth or vegetable broth
2 teaspoons chopped fresh tarragon
1/2 cup whipping cream
1/2 cup plain whole yogurt

Preparation
Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Season soup to taste with salt and pepper.

Makes 4 to 6 servings.

Bon Appétit, April 2003