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Leeks & Potatoes Soup:
INGREDIENTS


3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving

INSTRUCTIONS

Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.



Baked Salmon With Asparagus and Leek:

INGREDIENTS:

½ bunch asparagus (about 8 ounces), trimmed and thinly sliced on the bias

1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild

¼ cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving

Lemon wedges for serving.

DIRECTIONS:
Preheat oven to 400 degrees with racks in the upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.

Season fish with salt and pepper. Arrange a fillet on one side of the crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.

Bake on 2 rimmed baking sheets 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.