Leek and Potato Soup and a Grilled Salad Suggestion Makes about 6 cups Leeks are another member of the allium family, but unlike some onion crops, leeks are never served raw. When leeks are cooked, their somewhat fibrous layers soften to a melting tenderness and the flavor mellows and deepens. Many farmers wait until leeks have grown to an imposing size before harvesting; we prefer to offer this slender, more delicate vegetable. Use only the white and pale green leaves and be sure to rinse thoroughly, as dirt can penetrate the green stalks. 2 tablespoons butter 3 cups sliced leeks, white and pale green parts only (6 to 8 slender leeks) 3 cups peeled and diced potatoes 4 cups chicken broth 1 to 1 ½ cups milk or half-and-half, or about ½ cup plain yogurt Salt and freshly ground black pepper 3 to 4 tablespoons snipped fresh herbs - chives, basil, thyme, or a combination 1. In a large heavy pot, melt butter. Add leeks and cook over medium heat until beginning to soften but not brown, about 5 minutes. Add potatoes and broth, bring to a boil, reduce heat to low and cook, covered, until potatoes are very soft, 15 to 20 minutes. 2. Puree in a blender, food processor, or with an immersion blender and return to the saucepan. Whisk in milk, cream, or yogurt, season with salt and pepper, and reheat gently. Or chill soup and serve cold, thinning with additional liquid if needed. Sprinkle each serving with herbs. Salad of Grilled Leeks, Tuna, and Tomatoes on Mesculn Prepare a medium-hot to hot grill. Trim slender leeks of tough greens and split lengthwise. Slice 2 large firm (semi-ripe is fine) tomatoes ¾ -inch thick. Have ready four 1-inch thick tuna steaks. Drizzle fish and vegetables with good olive oil and sprinkle with salt and pepper. Place tuna in hottest part of grill and surround with vegetables. Grill tuna about 4 minutes per side for medium- rare; grill leeks and tomatoes until charred and softened, about 10 minutes. Arrange bed of greens on platter or plates, place tuna, leeks, and tomatoes on top, and drizzle with a good homemade vinaigrette. Serve with polenta or crusty bread. Note: If leeks are not young and slender, blanch for a few minutes before grilling.