I’m in love with where I live. I’m in love with the dependable rain, the ever-changing clouds, the beautiful rare sun, the slow screechiness of the streetcar, the shiny windows in the city, the bearded hipsters, the gourmet sweatsuit wearing yuppies, the singletons, the families with hipster children, the jean-and-tshirt clad customers of the high-end restaurants. I love it all. And no matter how late I stay up on Friday, I’m up at 7:45 on Saturday morning to catch the streetcar to the Farmers Market at PSU. Because of all the things I love in Portland, the Farmers Market is my absolute favorite.
Last week was the opening market and the sun made a glorious appearance. The early season markets are filled with leeks and shallots and potatoes and mushrooms and kale. A beautiful bounty, even if tomatoes are painfully absent. If you go early, before 9, you will beat the line at Pine State Biscuits, avoid the hummer-sized strollers and avoid the off-putting crowds that flood the market around 10.
From my finds this week, a creamy Yukon Gold Potato and Leek Soup, topped with fresh chives and a delightful, vinegary, sweet beet and fennel relish from Sassafras Catering.
Yukon Gold Potato and Leek Soup
4 T. butter
2 leeks, cleaned and thinly sliced
1/2 large yellow onion, thinly sliced
5 medium sized Yukon Gold potatoes, cut into 1/2 inch thick pieces
2 whole cloves garlic
4 cups chicken broth
Pink Himalayan salt
Fresh ground pepper
Fresh chives for garnish
In a large pot, melt the butter over medium heat and add the leeks and onions and garlic. Season with salt and pepper and stir, cooking over medium heat until tender, about 10 minutes. Add the potatoes and cook for an additional 10 minutes. Add the chicken broth and cover. Increase heat to medium high. Cook for about 20 minutes, until the potatoes can easily be pierced with a fork. Remove the lid and let it continue to cook and reduce for another 5 minutes. Blend with an immersion blender to desired consistency. Season with pink Himalayan salt and fresh ground pepper to taste. Garnish with chives. If desired, top with beet and fennel relish. Serves 6.
Words, recipe and photo © Elizabeth Fuss 2011
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Yuuummmy! I am so making this, it looks delish. And I love it that it is one of the only Potato Leek soup recipes that I have ever seen that is gluten and/or dairy free (except the butter, but that is easy enough).
Woot!
M.