Leek Velouté a lá Leah Mojer
For those of you who were able to make it to our second Chef Series Dinner, you were fortunate to experience soup in a way that glorified simple and seasonal ingredients: leeks and potatoes. I can't help but feel that not only the presentation but the nuanced flavors of Leah's Leek Velouté were nothing less than a show of not just pure talent but even purer passion for food. And if you were to sit with Leah for even a moment and listen to her talk about sourcing and growing and producers, you would know that her passion for the ingredients themselves is unparalleled. So, below, you will find Leah's recipe and while they say the chef is always the 'secret' ingredient, this is a recipe anyone can master with just a little love.
3 large leeks, trimmed, washed well and sliced into half moons
3 Yukon gold Potatoes peeled, sliced
1/2 c celeriac, peeled diced
2 cloves garlic, sliced
1/2 stick butter or 1/4 c olive oil
4c vegetable stock- home made is best
Splash white wine (Something French, naturally)
Salt and pepper to taste
Tools: high-speed blender or immersion blender
Melt butter in heavy-bottomed pot. Add leeks and garlic, season liberally with salt and sweat for 10 minutes on medium heat or until translucent and very soft
Add half the wine from your just poured wine glass and let reduce 3 minutes.
Add potato, celeriac and enough vegetable stock to cover everything by a 1/4 inch.
Simmer until vegetables are very tender.
Blend in batches on high speed until velvety smooth. Finish seasoning with salt, pepper and fresh picked thyme.
Garnish with lemon zest, micro-greens and crispy potato curls.
Where we sourced our ingredients for the dinner:
Potatoes, Celeriac - Sienna Farms at Boston Public Market
Leeks - Dylan Wallace at the Community Farm Institute and Pumpkin Pond Farm
Microgreens - Lazy Man Gardens at the Community Farm Insitute
Lemons - Bartlett's Farm
Thyme - Pumpkin Pond Farm