Directions

Leek Butter

1. Before anything else, make sure your leeks are free of sand, The best way to do this is to dump the chopped pieces into a large bowl and rub them together. Let them sit for a couple minutes, then scoop them out with your hands. Repeat with the chopped leek tops.

2. In a sauce pot with a lid add the butter and melt over medium heat, then add the leek whites, reduce the heat to low and cook, covered, for 30 minutes or until fully tender.

3. Once tender remove the lid and raise the heat to high, stirring frequently until most of the moisture has evaporate (they will thicken and darken somewhat).

4. Remove from the heat and puree in batches in a blender once cooled. If you don't have a high powered blender you may have to pass the puree through a sieve to get perfectly smooth results.

5. Pack into plastic bags, roll into a log in parchment, or place in ice cube trays for storage. Will keep refrigerated for a few days, or for months in the freezer if stored tightly wrapped.

Crispy Leek Tops & Leek Oil

1. Meanwhile in a skillet with a lid add the olive oil and a couple big pinches of salt and heat over medium heat. Add the leek tops and give them a good stir to coat. Cover and reduce the heat to low and simmer for about 30 minutes.

2. Once the tops are tender remove the lid and bring the heat up to high, stirring frequently. Once the water evaporates the leeks will begin to crisp and darken, reduce the heat to medium low at this point. Remove everything to a strainer over a bowl once they are dark olive green and crisp.

3. The oil that collects below is strongly flavored and should be stored in the refrigerator to avoid losing its brilliant color. I can be kept for about a week and still retain its flavor.

4. The crispy tops should be kept in a container with a paper towel at the bottom to absorb excess oil. They can be left out on a countertop for a day or so, for longer term storage store in the refrigerator. The can be refershed by briefly frying them in a clean skillet.

The Soup

1. Combine the leek butter and Bernise with 12 ounces of fresh water in a small pot. Bring to just below a boil and add the potato flakes. Simmer until thickened (about 3 minutes), and optionally blend for a finer texture. Season to taste then divide between two bowls and garnish with the crispy leek tops and a few dots of leek oil.

2. I find cream muddies the simple flavor of this soup, but you can always add a small pat of fine butter when serving, like beurre de baratte from Normandy. This recipe can easily be doubled or tripled, you'll have plenty of leek.