Romaine And Leeks Food

ROMAINE AND LEEKS

Steps:

• Wash romaine leaves and cut crosswise into 1/2-inch pieces. Drop into boiling water, bring back to boil, drain immediately, shock under cold water and drain again. Reserve.
• Trim leeks and cut in half lengthwise. Rinse well to remove sand and cut into 1/4-inch pieces crosswise.
• Melt butter in large skillet, add leeks, cover and cook over very low heat 10 minutes.
• Add romaine, turn up heat and stir to mix well with leeks and butter. Add salt and pepper to taste and stir to heat through.

LEEK POTATO SOUP

Steps:

• 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.