Potato-Leek Soup
With Brioche Croutons and Gruyère
Serves 4

-For the Croutons-
2 c          cubed brioche
2 T          vegetable oil

-For the Soup-
3             small leeks
1 1/2 lb     Yukon Gold potatoes
2 T          unsalted butter
8 c          chicken stock
5            sprigs fresh thyme
1            bay leaf
3 T          sour cream

AND. . .
6 oz Gruyère, cut into medium dice
2 T snipped fresh chives

METHOD
Croutons
1. Preheat the oven to 300°F. Line a platter with paper towels.
2. Toss the brioche cubes in just enough oil to moisten them; season with salt and white pepper to taste. Spread the cubes in a single layer in a sheet pan and bake to a light golden brown, about 10 minutes. (Take them out of the oven when they’re a shade paler than you’d like, as the hot oil will continue to cook them for a minute or two.) Transfer the croutons to the pre­pared platter.

Soup
1. Cut the root ends and coarse green tops off the leeks, then slice the leeks in half lengthwise and coarsely chop them. Wash the chopped leeks thoroughly by immers­ing them in several changes of water, then lift them out of the water and pat them dry.
2. Peel the potatoes and chop them into 1-inch chunks.
3. Melt the butter in a large saucepan over medium heat. Add the leeks and a good pinch of salt and let the leeks sweat for about 3 minutes. Add the potatoes and mix to coat them with butter. Add the chicken stock, thyme, and bay leaf. Slowly bring to a simmer and cook until the potatoes and leeks are very tender, about 25 minutes.
4. Let the soup cool slightly, then ladle it into a blender (in batches, if necessary) and pu­rée until smooth. Adjust the seasoning and fold in the sour cream. (If making the soup in advance, quick-chill it in a bowl set over a basin of ice, then cover and refrigerate; reheat the soup over medium heat.) Adjust the seasoning, then ladle the soup into heated bowls and top with the croutons, cubes of Gruyère, and chives.

Tip: The golden color and slightly nut­like flavor of Yukon Gold potatoes add extra depth to the soup’s look and taste.

Cranberry-Horseradish Relish
4 c cranberries, fresh or frozen
2 c granulated sugar
2 c diced onion
2 T grated fresh horseradish
1 c crème fraîche

Combine the cranberries, sugar, onion, and horseradish in a food processor and pulse until coarsely chopped. Whip the crème fraîche with a whisk and fold it into the cran­berry mixture. Serve at room temperature.

Brussels Sprouts with Chestnuts and Onions
½  lb       fresh chestnuts, or 2 c frozen peeled chestnuts
3 pt         brussels sprouts, trimmed, outer leaves removed
4 T          unsalted butter
3 c          pearl onions, peeled
2 c          chicken stock

Preheat the oven to 350°F. With a sharp paring knife, cut an “X” into the flat side of each chestnut. Spread the chestnuts in a shallow pan and roast for 20 minutes (the cut flaps of the shells will curl up). Remove from the oven and set aside until just cool enough to handle—if they cool completely they’ll be a real pain to peel. Peel the chestnuts, removing the skin as well as the shells, and cut them into quarters.

Bring a large pot of well-salted water to a boil. Half-fill a large bowl with ice water. Drop the brussels sprouts into the boiling water and blanch them until crisp-tender, 4 to 5 minutes. Drain the brussels sprouts in a colander, then immediately drop them into the ice water. When the sprouts are chilled through, drain them. Cut the sprouts in half through the root end.

Melt 2 tablespoons of the butter in a large sauté pan over low heat. Add the onions and cook until lightly caramelized, 5 to 7 minutes.

Add the chestnuts and toss with the onions until coated with butter; continue to sauté until the onions are well caramel­ized, about 3 minutes. Increase the heat to medium-high and add the brussels sprouts. Sauté for about 2 minutes, then add the stock, which should quickly come to a boil, steaming the sprouts to heat them through. Stir in the remaining butter and season with salt and pepper.

Also, in case you missed it, click here for Chef Charlie Palmer’s recipe for turkey from last November’s Noteworthy.

Photo: Potato Leek Soup