Smokin’ Leek Hash

This will not top the soup that quasi-inspired it, let’s get that outta the way right quick. That’d be the leek hash and pea soup with almond butter we had ladled for us tableside at Melisse in Santa Monica on a recent spat of pricey visits that we made for celebration’s sake and to write up their formidable vegetarian tasting menu.
But that vision of blackened leek in a creamy soup recently came back to us, as if regurgitated in a food dream. The hallucination was powerful. So when the weather dipped this week, spitting out mist and rain drops on the way to a morning farmers market, we sprung for some beautiful baby-sized leeks with soup in mind.
First, leeks were roasted and some new potatoes were braised in a bath of stock and imperial stout and the two got added together and blended with a secret cream replacement (fresh chevre) and for chunkage, we sautéd carrots, leek ends, shallots and garlic. We gobbled it on a covered porch, served with a fresh crouton of whole grain farm bread slathered with more goat cheese. And whatever beer you didn’t use for braising works as a liquid warmer.

2 leeks
2 cloves garlic
6 red-skinned potatoes
3 cups vegetable stock
1/2 cup stout
2 oz. fresh chevre
2 Tbs. olive oil
1 carrot
2 shallot
1/2 white onion
2 cloves garlic
1 small bulb ginger
1 tsp. cayenne
1 Tbs. sea salt
fresh ground pepper
1/4 cup fresh dill
1. Cut and clean your leek. On a oiled roasting sheet, splay out the leek and press garlic over the pan trying to evenly distribute it. Roast in the oven at 375 degrees until green edges get slightly crisp and black, about 10 minutes.
2. Half or quarter your taters, depending on size, and place in a deep roasting pan. Add 1/2 cup of stock and 1/2 cup of stout. Cover with foil and place in the oven for about 20 minutes or until thoroughly tender.
3. Remove both leeks and potatoes and add to a deep soup pot. Cover with the remaining veggie stock and bring to a near boil.
4. Meanwhile, neatly dice your other veggies into cubes (think of their shape like small pieces of ham) and toss in a pan on medium heat with oil, ginger sliced into thin spheres and cayenne. Season and toss in dill for a second and then remove from heat.
5. Once large pot has near a boil, get crazy with an immersion blender. Pulse until creamy and then add fresh chevre. Continue to blend until consistent. Add 2-3 tbs. of water as needed. Consistency should be airy and easy to ladle. Combine the sautéd veggies and return to heat for a few minutes. Garnish with bread and leek ends.
Beverage: Black Flag Imperial Stout
Soundtrack: Godspeed You Black Emperor’s “Blaise Bailey Finnegan III”