Cream of Leek & Potato Soup with Crispy Leeks

Topped with roasted crispy leeks, this soup is light and flavorful – inspired by spring! Serve hot or cold.
Cream_of_Leek-Potato_Soup

Ingredients:

2 Tbsp. butter
2 bunches Markon First Crop Belgian Leeks, sliced (white and light green parts only)
1/2 tsp. each sea salt and pepper, divided
4 cups reduced sodium vegetable broth
1 lb Markon First Crop Potatoes, peeled and chopped
2 Markon First Crop Thyme sprigs
2 bay leaves
2 Tbsp. 35% whipping cream
2 Tbsp. juice from Markon First Crop Lemon
Pinch ground nutmeg
4 tsp. canola oil
1 tsp. all-purpose flour
4 tsp. Markon First Crop Chives, finely chopped

Instructions:

Preheat oven to 425 degrees F. Melt butter in saucepan set over medium heat; cook half of the leeks and 1/4 tsp. each salt and pepper for 8 to 10 minutes or until lightly golden brown and tender.
Stir in broth, potatoes, thyme, and bay leaves; bring to boil. Reduce heat to medium-low; cook for 15 to 18 minutes or until potatoes are tender. Remove thyme and bay leaves. Stir in cream; cook for 1 to 2 minutes or until heated through. Using hand blender, puree until smooth. Stir in lemon juice and nutmeg.
Pat remaining leeks dry with paper towel; toss with oil. Sprinkle with flour and remaining salt; toss until evenly coated. Arrange in single layer on parchment paper–lined baking sheet. Bake, turning once, for 8 to 10 minutes or until golden brown. Let cool completely.
Divide soup among 4 bowls. Top with crispy leeks, chives, and remaining pepper.
Tips:
Alternatively, transfer soup to stand blender; puree in small batches, placing tea towel over lid, until smooth.
To serve cold, let cool completely and refrigerate before serving.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.