After my planting day last weekend, I had quite a nice handful of leeks that I had pulled out of the yard. Since it was such a rainy start to the week, I thought some soup and warm sandwiches would be nice. I was surprised how much I enjoyed the combination. With a stolen sip of Trevor’s wine, the meal was perfect.
1/2 cup heavy cream
3 teaspoons fresh thyme, chopped
6 tablespoons (3/4 stick) unsalted butter
2 pounds crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices (10 1/2 cups)
3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 1/2 cups)
2 tsp. fresh rosemary, chopped
3-5 cloves garlic
3/4 C. dry white wine
6 tablespoons all-purpose flour
6 cups chicken stock or canned low-sodium chicken broth
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.
In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.
In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, garlic, and rosemary; cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in wine and stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)
Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.
(Adapted from epicurious.com)
Sausage Goat Cheese Sandwiches
Good quality Sausage(s) (as much as is needed to fill a few sandwiches)
1 sm. package Goat Cheese
Good quality stone-ground Mustard
Mixed Baby Greens
Grill your sausage until fully cooked through. Heat up your broiler. Cut the baguette in half lengthwise to make two sandwich sides, slather some mustard on one side and the goat cheese on the other. Cut the sausage in half lengthwise as well and place on the mustard size of the bread. Place open-faced under the broiler until crusty and bubbly. Add some of the baby greens and tomatoes, smash the sides together, and enjoy!