Potato-Leek Soup, Brownie Sundaes, On the Line

Good morning. Yesterday was a long, rainy day here in New York. I worked on a freelance project, did a 40-minute Zoom gym glass in my living room, spent way too much time on social media, and didn’t get outside with the dogs until almost dinner time. Phoebe (18) watched a few John Mulaney specials on Netflix; Abby (16) started reading Prep. Here is today’s PPP…

Pantry: Potato-Leek Soup

Andy and I are always sending each other food posts on instagram, and lately I’d say 90% of our exchanges originate from Le Bernardin’s Eric Ripert, who, like the rest of us, is at home cooking for his family. It’s so satisfying (dare I say “comforting”) to watch one of the greatest chef’s in the world make simple crowd-pleasing crepes, omelets, grilled cheese, and — the other day — a creamy looking potato-leek soup (“also called Vichyssoise when served cold”) that called for zero cream. Andy made it last night and it was *chef’s kiss* killer. Here’s what he did — or you might want to just follow Ripert’s instructions.

2-3 large leeks, minced
3 tablespoons butter
1 tablespoon olive oil
kosher salt and freshly ground pepper
3 large yellow potatoes, peeled and diced
8 cups chicken stock (or vegetable stock or water)

Add leeks to 2 tablespoons butter and oil to a Dutch Oven or large stockpot set over medium heat. Add salt and pepper and cook until leeks are softened, about 5 minutes. Add potatoes and stock and bring to a boil, then simmer until potatoes are tender, about 12-15 minutes. Puree with a hand-held blender, add remaining butter, and season with salt and pepper.

Chill leftovers for lunch.

Project: Brownie Sundaes

I wish I could say we spent an afternoon last week making Alice Medrich’s famous brownies, but alas we had a Ghirardelli “Chocolate Supreme” box mix in the pantry, and the dark truth is…I think I like box mix brownies better. Abby upped the ante with a scoop of vanilla ice cream and leftover whipped cream (from Andy’s birthday tart). Related: Brownie Box Mix Taste Test.

Purpose: Feeding At-Risk Communities

Westchester friends: Two of my all-time favorite local restaurants — Harper’s and Saint George — have been using their resources and considerable energy to feed at-risk communities (and employ restaurant staffers) since their doors closed last month. If you are able to donate, please visit On The Line to help provide crucial support to your neighbors.

Stay safe, stay home.

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, and connected. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and how DALS can help you or people in your community. You can also email me directly at [email protected].